WHITEFISH

“7 his fish is classed as moderate in fat and
is considered a delicacy by many enthusiasts. The whitefish
averages 18 inches in length and weighs three or four pounds
though specimens quite a bit larger are not uncommon. ‘The
fish is sold dressed and filleted, both fresh and frozen.

Baked Whitefish Creole

2 pounds whitefish fillets 1 can (20 ounces) tomatoes
% teaspoon salt Ym teaspoon oregano (optional)
\% teaspoon pepper % teaspoon salt
\% cup chopped green pepper or Ym teaspoon pepper

celery 1 tablespoon cornstarch
1 small onion, sliced 2 tablespoons water
2 tablespoons salad oil or fat 1 cup bread crumbs, buttered

Arrange fillets in a greased 2-quart casserole and season with—
salt and pepper. Bake in a hot oven (450°F.). Allow 10 minutes
cooking time for each inch thickness of fish. If the fish is
frozen, double the cooking time. Cook green pepper or celery,
and onion in oil until tender. Add tomatoes, oregano, salt and
pepper. Simmer for 15 minutes to develop flavour. Blend corn-
starch with water and stir into tomato sauce. Cook and stir
until sauce is thickened. Pour over fish. Top with bread crumbs.
Broil until crumbs are golden brown.

Makes 6 servings.

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