Soused herring

Soused herring
This recipe was part of the Fish lesson when students gutted and boned a herring which was not a job for the squeamish! Not a popular dish.
Serves 4
Ingredients
4 herrings
1 small onion cut into rings
4 cloves
2 bay leaves
Vinegar and water in equal parts to cover the fish.
Method
Wash, trim and bone the fish.
Roll up the fish with some slices of onion and put the tail through the flesh like a fan.
Place in an oven proof dish and add the cloves, bay leaves, vinegar and water, and cover with a lid or foil.
Bake for 30 minutes 180ºC/ Gas 4.