Preparation / Directions:
A simple stuffing of minced ham, green onions, and olives, and a quick bake in a hot oven is often preferred. Preheat oven to SOO degrees F. Wipe fish with damp cloth, inside cavities and outside. Put a wide, shallow baking pan in oven to preheat. Combine softened butter, ham, onions, and olives; mix well. Divide evenly among fish, tucking stuffing into each fish cavity. Coat fish with flour; shake off excess. Arrange fish in single layer on wax paper within reaching distance of range. Remove pan from oven. Put butter in pan and swirl until melted (butter should be about 1/8 inch deep). Lay a fish in pan; turn to coat with melted butter. Repeat with rest of fish, arranging in single layer in pan. Return pan to oven and bake, uncovered, until fish flakes readily when prodded in thickest portion with a fork. For a l-inch thick fish (measured in thickest portion after stuffing), allow 10 minutes. (Allow same ratio of thickness to time=D1I inch: 10 minutes=D1for fish of all thicknesses.) When done, transfer fish to a warm serving platter; add salt and pepper to taste and serve immediately. Makes 4 servings.
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