1 or 2 lb salmon fillet
1 c. bread crumbs
1 tsp. salt
1/4 tsp. garlic powder
4 tbsp. unsalted butter
2 tbsp. fresh parsley, minced
1/8 tsp. whole black pepper, ground
1 tsp. salt
milk, as needed

Scrape the fish and wash it. Rub in a teaspoon of salt; place the fish in a baking pan and score it across 4 or 5 times. Mix 1 cup of fine breadcrumbs, parsley, 1/8 teaspoon of whole black pepper ground, the second tsp. of salt, and enough milk to moisten well.

Rub the mixture over the fish, and put good sized lumps of butter in the gashes.

Cover the bottom of the pan with milk and bake at 350°F, basting every 10 or 15 minutes with the milk, adding more milk to the pan if needed.

When the fish is opaque in color and can be flaked with a fork, remove from the pan with a wide spatula, then slide it carefully onto the serving dish; garnish with lemon and hard-boiled eggs. Served topped with the gravy from the pan.

Halibut can be cooked the same way.