{"id":6720,"slug":"baked-fish","title":"BAKED FISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fish","salt","pepper","bread stuffing","butter","hot water","lemon","chopped parsley","Hollandaise sauce"],"ingredients_norm":["fish","salt","pepper","bread stuffing","butter","hot water","lemon","parsley","hollandaise sauce"],"steps":["Wash and dry the fish, rubbing inside and outside with salt.","Stuff with a bread stuffing and sew.","Sprinkle with salt and pepper and place in a hot oven without water.","As soon as it begins to brown add hot water and butter and baste every ten minutes.","Bake until done, allowing an hour or more for a large fish, twenty or thirty minutes for a small one.","Remove to a hot platter; draw out the strings.","Garnish with slices of lemon well covered with chopped parsley and serve with Hollandaise sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w10:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"330e03be3103cc40621acdeaf6fddbe7e662acdd12e7912dee387c60f79e2639","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-fish"}