 We have found these fish when they were too small to be worth cooking in the usual way , excellent when quite simply baked in the following manner , the flesh being remarkably sweet and tender , much more so than it becomes by frying or broiling . After they have been cleaned , dry them in a cloth , season the insides slightly with fine salt , dredge a little flour on the fish , and stick a few very small bits of butter on them , but only just sufficient to prevent their becoming dry in the oven ; lay them singly on a flat dish , and bake them very gently from fourteen to sixteen minutes . Serve them with the same sauce as baked soles . 
