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Pickerel Saute with Curry

Cut the head off, split in half through the back and detach the spinal bone from a fine, fresh two-and-a-half-pound pickerel. Sprinkle half teaspoon good curry powder on each cut part of the fish, rubbing it in well with the fingers. Season with a teaspoon salt all around, then lightly roll it in flour. Heat in a large frying pan two tablespoons oil, lay the fish in the pan and fry for five minutes on each side; then bake in the oven for five minutes. Dress on a hot dish. Squeeze the juice of half a sound lemon over the fish, decorate with parsley greens and serve.