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Bonito, Polonaise

Trim off the fins, remove the head and split in two through the back, then remove the spinal bone from a three-pound fresh bonito. Season with a half teaspoon each salt and pepper, evenly spread an anchovy butter over the fish, then roll in bread crumbs. Heat a tablespoon melted butter in a frying pan, add the bonito and gently fry for ten minutes on each side, dress on a dish, squeeze juice of half a lemon and sprinkle half teaspoon chopped parsley over. Place half an ounce of butter in the pan and toss on the fire till brown, then pour over the fish and serve.