Name: Onion-Lemon Baked Fish
Ingredients: 30 lb FISH FILLETS FLAT FZ; 1/2 c BUTTER PRINT SURE; 1 1/2 c BUTTER PRINT SURE; 2 1/4 lb LEMON FRESH; 2 lb ONIONS DRY; 2 tb PAPRIKA GROUND; 3 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Seafood			100	Servings

INGREDIENTS

30	lb	FISH FILLETS FLAT FZ
1/2	c	BUTTER PRINT SURE
1 1/2	c	BUTTER PRINT SURE
2 1/4	lb	LEMON FRESH
2	lb	ONIONS DRY
2	tb	PAPRIKA GROUND
3	tb	SALT TABLE 5LB

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. SAUTE 1 1/2
QT CHOPPED ONIONS IN 1/2 CUP MELTED BUTTER OR MARGARINE UNTIL TENDER.
DRIZZLE
3/4 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 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: L11902
SERVING SIZE: 4 1/2 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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