Haddock a la Creole Recipe

Place a filleted haddock on the rack in the meat pan. Make a thin tomato sauce of one quart of strained tomatoes, two slices of onion, two or three cloves, one-quarter cup each of flour and butter; season well with salt and pepper and pour half of it over the fish. Cook an hour in a moderate oven, basting it three or four times. When done, remove to the serving dish and pour over it the remaining tomato sauce. 

Fish a la Lee 

Split and bone a bluefish and place on a well-buttered sheet. Cream one-quarter cup butter, add two egg yolks and stir until well blended, then add two tablespoons each of onion, capers, pickles and parsley, finely chopped, three tablespoons lemon juice, one-half teaspoon salt, and one-quarter teaspoon pepper. Sprinkle fish with salt, spread with mixture and bake in a hot oven. 

This is a great recipe and I hope you love it as much as I would if I were you!