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Spanish Mackerel, Piquante Sauce

Trim fins and cut off head of a very fresh three-pound Spanish mackerel, split in two, remove spinal bone and lay on a lightly buttered tin. Season with one teaspoon salt and half teaspoon paprika, squeeze juice of half a sound lemon over, lightly baste with melted butter, then set in oven for thirty minutes. Remove, dress on a large dish, pour a piquante sauce and sprinkle a little chopped parsley over, then serve.