| Ingredients | Quantity (For 4) | Quantity (For100) |
| Pomfret | 500 gm | 12.5 kg |
| Lime | 1/2 | 6 |
| Forecemeat stuffing | 55 gm | 1.35 kg |
| Butter of fat | 30 gm | 680 gm |
| Pepper | a pinch | 15 gm |
| Salt | to taste | 100 gm |
Methods to Prepare:
- Scale and wash fish.
- Fillet from one side but do not detach.
- Remove entrails and centre bone.
- Wash thoroughly.
- Stuff with forecemeat stuffing. Tie. Sprinkle with lime juice and seasoning.
- Melt fat in a baking tray. When hot, put in the fish. Cook at moderate heat till tender.
- Baste frequently.
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