Say you are cooking a six pound bass or some similar fish—do it this
way for a change:
Rub the fish well with salt and pepper. Don’t be afraid to rub. Then
open the flesh in three places and insert in each opening a clove of
garlic.
Next slice six large onions—six small green peppers—and six large
tomatoes. Now take your Dutch oven or baking pan and cover the bottom
with Mazola oil or olive oil—add a tablespoon of butter.
When this is _hot_ put in your fish and cover the fish with the sliced
vegetables. Salt and pepper the vegetables.
Cook until the vegetables are done or about one hour. Baste frequently
to avoid scorching the vegetables. To the basting add two teaspoons of
Lea & Perrins sauce and one-half wine glass of cooking Sherry when half
done.
When serving put plenty of juice and sauce on each portion and make
them come back for more. This recipe can be used for many kinds of
large fish.