Broiled Whitefish
- Whitefish
- olive oil
- Salt and pepper
- Flour
- Butter
- Parisienne potatoes
- Lemon
- Parsley.
Remove the whole sides from bones, moisten with olive oil, season with pepper and salt, dredge with flour. Broil well done under or over a quick fire. Serve in portions with Butter. Garnish with Parisienne potatoes, lemon and parsley.
Submitted by Jun 8, 2009
15 min
30 min
45 min