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Spanish Mackerel with Paprika

Trim and cut the head off a fresh Spanish mackerel of three pounds, split in two through the back, then remove spinal bone and lay on a lightly buttered tin, cut side up. Season with a teaspoon salt, half teaspoon paprika and teaspoon anchovy essence, spread a tablespoon of butter over the surface, squeeze the juice of half a lemon over and set in the oven for thirty-five minutes. Remove, dress on a hot dish, pour the gravy (if any) over decorate with a little parsley greens and serve.