Baked Sheepshead

One 4-pound sheepshead, redfish, or other firm-bodied fish
salt and pepper
1 sliced lemon
1/4 cup melted margarine or butter
1/2 cup finely chopped onion
3 tablespoons tomato sauce
1 tablespoon ketchup
3 slices bacon
2 tablespoons sweet pickle relish

Scale and clean fish. ON each side, make diagonal cuts into fish. Do not cut through the backbone. Salt and pepper fish, then add a thin slice of lemon to each serving part. In a small container combine margarine, relish, onion, tomato sauce and ketchup. Pour the mixture over fish and into flesh of fish. Add bacon on top of one side of fish. Bake uncovered in shallow pan at 350 degrees for 30 minutes or until fish is opaque and flakes when tested.

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