Baked Fish

INGREDIENTS

INSTRUCTIONS

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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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