Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.


When whitefish of medium size can be secured, it is very often stuffed and baked whole, but variety can be had by cutting it into fillets before baking it. Besides producing a delicious dish, this method of preparation eliminates carving at the table, for the pieces can be cut the desired size for serving.

Prepare fillets of whitefish according to the directions given for filleting fish.
Sprinkle each one with salt and pepper, and dip it first into beaten egg and then into bread crumbs. Brown some butter in a pan.
Place the fish into it.
Set the pan in a hot oven.
Bake until the fillets are a light brown, or about 30 minutes.

Remove to a hot dish, garnish with parsley and serve with any desired sauce.




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