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Cod à La Garonne

4 tablespoonfuls olive oil I tablespoonful chopped parsley I heaping tablespoonful (I I tablespoonful chopped oz.) butter capers A few bread crumbs 3 boned and chopped an- Salt and paprika to taste chovies Rub a shallow fireproof dish with a cut clove of garlic, then lay in the fish and add the oil.

Bake in the oven, and when three parts cooked take out and sprinkle in the capers, anchovies, parsley, bread crumbs, salt, and paprika; divide the butter into tiny pieces, lay it on the top, and return it to the oven to brown and to finish cooking.

Serve hot in the casserole.