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Pickerel, Nicoise

Remove head and fins from a three-pound fresh pickerel, split in two through back, remove spinal bone, wipe well and place in a baking dish. Peel and finely chop two sound red tomatoes, remove the stones and finely slice twelve large olives and add both to the fish. Moisten with half gill white wine and squeeze in juice of half a sound lemon. Mix on a plate half ounce of butter, half teaspoon anchovy butter, half teaspoon anchovy essence, half teaspoon chopped parsley and a teaspoon flour. Divide this in small bits over the fish. Season with half teaspoon salt and three saltspoons pepper. Cover fish with buttered paper and set in oven forty-five minutes. Remove, lift up paper and serve in same dish.