Place the fish in the baking pan without splitting open, but scored across where the portions are to be taken off. Slice a small carrot, piece of turnip, an onion and stalk of celery into the pan, and cut a slice of fat salt pork and mix in. Add a bayleaf, salt, pepper and a pint of soup stock. Bake brown with frequent basting forover half an hour. Then take up the fish with a fish-slice carefully into a dish. Pour off the grease from the baking pan and put in a pint of stock again, a spoonful of tomatoes or tomato catsup and 1/2 cup wine; let boil up till the fish glaze in the pan is all dissolved, thicken slightly and strain for sauce to the fish.