Fish
Norfolk, England
1 bloater per person
Butter
a pinch of ( English ) mustard powder per fish
1 heaped teaspoon of finely chopped onion per fish
Pre-Heat oven to 350F / 177C / Gas Mark 4
Rinse the bloater under the cold tap, and pat dry, remove the head
and tail.
Using a sharp knife, slit open and remove the backbone. Spread the
inside of the bloater with butter and close up.
Place the bloater(s) in a single layer in a buttered ovenproof dish and sprinkle
first with the mustard powder and then with the onion.
Cover with foil and bake for 15 to 20 minutes, or until the bloater is soft;
be wary of overcooking, as the bloater will dry out.
Eat with a knob of butter on the fish and buttered crusty bread.