Pour some clarified butter over them, and bake in a moderate oven ½ or ¾ hour, according to their size, not on their sides, but set up in fish. Serve with Dutch Sauce, No. 4, or Haddock Sauce, under Sauces for Fish.
The Learney recipe for haddocks for breakfast is similar, but quieter done, as follows:
Wash the fish in salt and water, and wipe them dry. Skin them. Dip them in a little warmed butter, then in a few previously browned crumbs, parsley and shallot, pepper and salt.
Put them in a Yorkshire pudding tin “sitting up as if they were swimming,” covered with buttered foolscap paper, and cook in oven 15 to 20 minutes.
Dish the fish in the same position as cooked in, to show both sides, and serve any liquor there may be in the pan round them.