2 lb. same size fillets of scrod or haddock
Salt & pepper to taste
1 sm. can tomato paste
1 sm. onion, chopped fine
6 slices bread & butter pickles, chopped fine
Some parsley
1 stick butter

Cut half the butter in slices and place in oven proof baking dish. Place 1 fillet on top. Add salt and pepper. Spread with half the tomato paste. Layer chopped onions and pickles on top. Place second fillet over it and salt and pepper. Spread rest of tomato paste on top. Dot with rest of butter.

Bake at 350 degrees for 30-40 minute. Baste with melted butter. Garnish and serve with parsleyed boiled potatoes and a green salad. Serves 4.