Spotted Fish, English Style-Fillets

Raise the fillets from three small spotted fish, each one weighing from three-quarters to one pound; pare and season them with salt, oil, lemon juice and branches of parsley, leaving them marinate in this for half an hour. Drain, cut shapely, and dip them in beaten eggs, roll in fresh bread-crumbs and finally immerse in melted butter; broil the fillets a quarter of an hour, turning them over when done. Serve with a hot horseradish sauce (No. 478) or a melted maitre d'hotel (No. 581).