Parmesan fish

100 Servings

Ingredients

Quantity Ingredient
1⅞ cup WATER; WARM
30 pounds FISH FILLETS FLAT FZ
½ pounds BUTTER PRINT SURE
3½ pounds CHEESE GRATED 1LB
6 tablespoons MILK; DRY NON-FAT L HEAT
1⅔ tablespoon PEPPER BLACK 1 LB CN
1 tablespoon BASIL SWEET GROUND
2 tablespoons OREGANO GROUND
⅔ ounce PAPRIKA GROUND

Directions

TEMPERATURE: 375 F. OVEN

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4½ OZ PORTIONS, IF NECESSARY.

SET ASIDE FOR USE IN STEP 3.

2. COMBINE CHEESE, PARSLEY, PAPRIKA, OREGANO, PEPPER AND BASIL. BLEND THOR-

OUGHLY. SET ASIDE FOR USE IN STEP 4.

3. RECONSTITUTE MILK; DIP FISH INTO MILK; DRAIN.

4. DREDGE FISH IN CHEESE MIXTURE; SHAKE OFF EXCESS. ARRANGE FISH IN SINGLE

LAYERS ON LIGHTLY GREASED PAN.

5. DRIZZLE ABOUT ¼ CUP BUTTER OR MARGARINE OVER FISH IN EACH PAN.

6. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS.

BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH FAN, CLOSED VENT.

2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15-20 MINUTES ON HIGH FAN, CLOSED VENT.

3. IN STEP 6, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

4. IN STEP 6, BAKING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH.

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L03200

SERVING SIZE: 1 FILLET (

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

Downloaded from Glen's MM Recipe Archive, .

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