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Spanish Mackerel, Bordelaise

Cut the fins, tail and head off a fine, fresh, three-pound Spanish mackerel, split in two through the back, remove spinal bone, season with light teaspoon salt and two saltspoons pepper. Arrange fish in a lightly buttered baking dish, cut side downward, sprinkle with six finely chopped shallots and squeeze over juice of half a lemon. Baste with a half ounce very hot melted butter, set in oven for fifteen minutes, then bring it to oven door. Reduce two gills tomato sauce in a saucepan to half the quantity, then pour it over mackerel, reset in oven for fifteen minutes more, remove and send to table in same dish.