Take two whiting (four pound size), get the fishmonger to bone them. Fill the cavity with half a teaspoonful of mixed finely minced chives or shallot and parsley, season to taste with salt and pepper and a tiny squeeze of lemon juice.

Put into a well-greased bag, and bake for fifteen minutes in 300 Fahr.

Then dish up a very hot dish, pour the liquor from the fish into the center of each, and serve at once. Haddock and fresh herrings are also excellent when cooked in this way.