1 Oyster stuffing (prepared separately per Farmer's Oyster Stuffing recipe)
1 Oyster Sauce (prepared separately per Farmer's Oyster Sauce recipe)
Instructions
1. Heat the oven to 400°F (205°C). (Farmer's period instructions for whole baked fish consistently call for a hot oven; this is inferred from her Baked Halibut with Stuffing method, which specifies a hot oven.)
2. Clean the cod thoroughly, removing scales, gills, and entrails if not already done by the fishmonger.
3. Pat the fish dry inside and out. Sprinkle the cavity and exterior with salt and black pepper. Brush the entire exterior with fresh lemon juice.
4. Fill the cavity with the prepared oyster stuffing. Do not pack it tightly — leave a little room for expansion. Close the cavity by sewing it shut with kitchen twine and a trussing needle, or by securing it with skewers and lacing twine.
5. Make three to four diagonal gashes, each about 1/2 inch (1.3 cm) deep, through the skin on the thickest side of the fish. (Technique — gashing: cuts allow heat to penetrate the dense flesh more evenly and help the fish lie flat.) Insert small skewers or toothpicks to hold the fish in a curved, upright posture if desired.
6. Place the fish in a well-oiled roasting pan, approximately 14 x 10 inches (36 x 25 cm) — a standard large oval or rectangular roasting pan of the period. Bake at 400°F (205°C) for 45–55 minutes, until the flesh is opaque throughout, flakes easily when tested with a fork at the thickest point, and an instant-read thermometer inserted near the backbone (not touching bone) reads 145°F (63°C).
7. Remove the sewing thread or twine. Transfer the fish to a warmed serving platter. Serve immediately with Oyster Sauce passed alongside.
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