Title: Baked Fish
Categories:
Yield: 100 Servings

30 lb FISH FILLETS FLAT FZ
1 lb BUTTER PRINT SURE
2 1/4 lb LEMON FRESH
2 tb PAPRIKA GROUND
3 tb SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. COMBINE LEMON JUICE, BUTTER OR MARGARINE, SALT AND PAPRIKA. DRIZZLE
3/4 CUP MIXTURE OVER FISH IN EACH PAN.

3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

4. GARNISH WITH PARSLEY BEFORE SERVING.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
PANS.
IN STEP 3, BAKE 15 MINUTES; IN CONVECTION OVEN, BAKE 7 MINUTES AT 325F. ON
HIGH FAN, CLOSED VENT.

NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2
CUPS JUICE.

NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO
20 MINUTES, ON HIGH FAN, CLOSED VENT.

NOTE: 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

NOTE: 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF
FISH.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

Recipe Number: L11900

SERVING SIZE: 4 1/2 0Z

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.