First make a sauce of the head of the fish, then bake the sliced fish in it. It is a court-bouillon without wine. Split the head, put it to boil in 3 or 4 pints of water with a few green onions cut small and a pod of red pepper. When it has boiled a short time stir it about until it falls to pieces, making the liquor thick like soup. Lay the slices in a buttered pan strewed with finely minced shalots, dredge salt, scatter chopped parsley over; strain the fish sauce into the pan, bake until it is half evaporated and serve the remainder as sauce with each slice.