Filleted or whole fish can be used for this dish. Chop a small shallot, add a teaspoonful of anchovy paste or sauce, a squeeze of lemon juice, one ounce of butter, a little chopped parsley, salt and pepper, and a little cayenne. Place in a thoroughly buttered bag, dredge with flour, pour a tablespoonful of oiled butter on top of the fish, seal up and cook. For two pounds of whole fish, thirty minutes, and eight minutes for the same weight filleted (heat 350 Fahr.).