INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                     TEMPERATURE:  375 F.
OVEN  SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF
NECESSARY.  ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
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. BAKE 25 MINUTES OR
UNTIL LIGHTLY  BROWNED. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 209.9mg
Potassium: 26.9mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g