Title

Foil Fish Bake

Subject

lake trout

mackerel

white fish

margarine

parsley

dill

chives

onion

lemon juice

black pepper

Description

FOIL FISH BAKE
4 fresh lake trout, mackerel or
other whole white fish (2 pounds
in all)
2 tablespoons margarine
½ cup chopped parsley
½ cup chopped dill sprigs
¼ cup chopped chives
¼ cup chopped onion
2 tablespoons lemon juice
freshly ground black pepper

Clean and rinse fish; allow to
drain. Make stuffing: Mix together
margarine, parsley, dill sprigs,
chives, onion, lemon juice and pep-
per. Stuff and wrap each fish sepa-
rately in aluminum foil, sealing the
edges carefully. Bake at 400°F. for
20 minutes. Unwrap, remove to a
hot platter, garnish with parsley and
lemon slices.
Yield: 4 servings
Approx. cal/serv.: 220

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# Foil Fish Bake

*Yields 4 servings*

## Ingredients

- 4 fresh lake trout, mackerel, or other whole white fish (2 pounds in all)
- 2 Tbsp margarine
- 1/2 cup chopped parsley
- 1/2 cup chopped dill sprigs
- 1/4 cup chopped chives
- 1/4 cup chopped onion
- 2 Tbsp lemon juice
- Freshly ground black pepper

## Instructions

1. Clean and rinse fish; allow to drain.
2. Make stuffing: Mix together margarine, parsley, dill sprigs, chives, onion, lemon juice, and pepper.
3. Stuff each fish with the herb mixture and wrap each fish separately in aluminum foil, sealing the edges carefully.
4. Bake at 400°F for 20 minutes.
5. Unwrap, remove to a hot platter, and garnish with parsley and lemon slices.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0354

Coverage

Oregon, US