Baked Fish

Cooking Instructions

Clean the fish, cut off the heads and tails, fillet and cut into portions, 3 to 4 per person. Use the bones, head and tails, skin, etc, to make a stock and into this put salt, pepper, 1 chopped onion and bay leaf. Strain.

Melt 1 1/2oz of butter and lightly fry remaining onion, add the tomato puree and simmer. Stir in about 1/2 pint of the fish stock, bring to the boil, add the fish, cucumbers, pickled mushrooms, remaining bay leaf, capers, and finally the olives. Simmer for 10 to 15 minutes.

Grease a casserole, add half the cabbage, then the fish with its sauce and cover with the remaining cabbage. Sprinkle with mixed breadcrumbs and cheese, dot with slivers of butter and bake at 190C/375F/Gas 5 for 10 to 15 minutes.

Serve garnished with sliced lemon, chopped dill and parsley, marinated fruits if available, peeled and salted cucumbers. The usual proportion of olives is more black than green. Instead of braised cabbage, sauerkraut or boiled cabbage may be used.

The fish can be of any type but must be of a firm texture.