RED FISH A LA PROVENCALE
(La Cuisine Creole, 1885)
Have properly cleaned, a medium sized fish; score it deep, then put it in a large dish and cover with a pickle or marinade made of two sliced carrots, two onions, some parsley and bay-leaves, three cloves of garlic, pepper and salt, the juice of two lemons, and a gill of salad oil.
When thoroughly flavored, remove the fish from the marinade and bake three quarters of an hour, basting frequently with wine and butter.
When done, put it on a platter and keep hot.
Add half a bottle of wine and some cayenne pepper to the marinade; stew well and strain over the fish.
Garnish with cut lemon, sprigs of parsley and capers.