INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26" SHEET PAN                   TEMPERATURE:  375F. OVEN
1.  SPREAD SHELLED ALMONDS IN 1 SHEET PAN (18 BY 26"0 IN THIN LAYER.  HEAT
IN
350F. OVEN ABOUT 12-15 MINUTES, STIRRING OCCASIONALLY UNTIL ALMONDS ARE
LIGHTLY BROWNED OR IN 300F. CONVECTION OVEN 12-15 MINUTES ON HIGH FAN, OPEN
VENT.  REMOVE FROM OVEN.
2.  SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
3.  COMBINE LEMON JUICE, BUTTER OR MARGARINE, SALT AND PAPRIKA.  MIX WELL;
DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN.
4.  BAKE 25 MINUTES OR UNTIL LIGHLTY BROWNED.
5.  SPRINKLE 4 OZ (3/4 CUP) ALMONDS OVER FISH IN EACH PAN.
  :
NOTE:  1.  IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
PANS.
IN STEP 3, BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH
FAN,
CLOSED VENT.
2.  IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LOMONS) WILL YIELD 1 1/2 CUPS
JUICE.
3.  IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15-20 MINUTES
ON HIGH FAN, CLOSED VENT.
4.  IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.
5.  IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKENSS OF FISH.
6.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
Recipe Number: L11906
SERVING SIZE: 4 OZ
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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