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, .