1 large fish fillet, weighing about 10 ounces (such as sole, flounder, whitefish, lake trout, or haddock)
1 tablespoon melted butter or margarine
Salt and pepper
Seasoned instant potatoes
2 broiled tomato halves
4 broiled mushroom caps (optional)
Lemon slices
Watercress or parsley
1. If fish is frozen, let thaw on refrigerator shelf or at room temperature. Brush seasoned plank lightly with melted butter.
2. Place fish fillet on plank and brush with remaining butter. Sprinkle lightly with salt and pepper. Bake at 350°F for 20 minutes, or just until fish flakes easily.
3. Remove from oven, and turn oven temperature up to 450°F. Pipe a border of hot mashed potatoes along sides of fish.
4. Return to oven for 10 minutes until potatoes are delicately browned. Place tomato halves and mushroom caps, if desired, on plank. Garnish with lemon slices and watercress. Serve at once.
2 SERVINGS