Onion-lemon baked fish

100 Servings

Ingredients

Quantity Ingredient
30 pounds FISH FILLETS FLAT FZ
½ cup BUTTER PRINT SURE
1½ cup BUTTER PRINT SURE
2¼ pounds LEMON FRESH
2 pounds ONIONS DRY
2 tablespoons PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SEPARATE FILLETS OR STEAKS; CUT INTO 4½ OZ PORTIONS, IF NECESSARY.

ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. COMBINE LEMON JUICE, BUTTER OR MARGARINE, SALT AND PAPRIKA. SAUTE 1 ½ QT CHOPPED ONIONS IN ½ CUP MELTED BUTTER OR MARGARINE UNTIL TENDER.

DRIZZLE

¾ CUP MIXTURE OVER FISH IN EACH PAN. DISTRIBUTE 1 CUP SAUTEED ONIONS OVER TOP OF 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 ½ 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: L11902

SERVING SIZE: 4 ½ OZ

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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