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Baked Perch, Finnoise

Trim off the fins and thoroughly wipe six fresh, fat perch, season them all around with one teaspoon salt and two saltspoons paprika, and arrange on a lightly buttered baking dish. Heat in a saucepan one and a half tablespoons melted butter, add one finely chopped, fat, large, seeded green pepper and gently cook for four minutes, stirring meanwhile, then add two light tablespoons flour, stir well, pour in two gills pure tomato juice, add one teaspoon chopped parsley, half teaspoon salt, and two saltspoons pepper, continue mixing until it comes to a boil and let cook for ten minutes. Pour sauce and sprinkle two tablespoons bread crumbs over perch, then set in oven for twenty-five minutes. Remove, arrange six heart-shaped bread croutons around the fish and serve.