Frost Fish or Whiting Baked

Make incisions on both sides of the fish and season. Butter the bottom of a baking dish, sprinkle over with finely chopped onions and mushrooms, and on this bottom range the fish, pressing them down all on the same side; cover over with more chopped onions and mushrooms and besprinkle with bread-crumbs, pour over melted butter and cook in a moderate oven, basting them at times. Take out the dish, put a gill of half-glaze sauce (No. 413) reduced with white wine into the bottom, return to the oven to cook for ten minutes longer, when ready to serve squeeze over the juice of a lemon, bestrew chopped parsley over the top and serve in the same dish they were cooked in.