Prepare as you would the steaks, then parboil for fifteen minutes and let it cool, Rub the marinade now well into the flesh of the fish, and bake, covered, ten minutes to the pound, with just enough water to prevent burning. Serve with caper sauce.

Or—

After the parboiled fish is perfectly cold and has lain in the marinade half an hour, gash the surface nearly an inch deep and rub in a forcemeat of bread-crumbs, finely chopped salt pork, parsley, a little lemon-juice, pepper, and butter. Then bake.