Van Heflin's Lemon Baked Fish in Foil
Four 1 1/2-to-2 lb. cleaned, dressed sanddabs (or sand flounders) left whole
1/2 cup soft butter (or oleomargarine)
Salt, freshly ground pepper to taste
Large white onion, peeled and sliced, optional
Large handful minced fresh parsley
1. Wipe fish with damp cloth. Place each fish on a square of foil. Divide butter, lemon juice, seasonings, onion and parsley into fourths and place inside and outside of each fish.
2. Fold foil, tightly sealing each packet to prevent leakage. Place packets on rack 4 to 6 inches above burned-down coals. Cook about 15 mins. (or until fish flakes easily with a fork), turning often. Serve at once with wedges of lemon and a tossed green salad. Serves 4.
Van's Thoughts: Non-anglers can substitute any flat, lean-meated fish (gray sole, blackback flounder, winter flounder, lemon sole or yellowtail). In areas where saltwater fish are not available, freshwater crappie, trout or bass may be substituted. For most delicious eating, avoid overcooking. Test fish by carefully opening packet halfway through cooking time. Fish is done when meat flakes easily with a fork.