Lemon Baked Fish

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Lemon Baked Fish Ingredients

30 lb FISH FILLETS FLAT FZ	1/2 c SUGAR; GRANULATED 10 LB
2 c BUTTER PRINT SURE	1 c MUSTARD PREP. 1 LB JAR
1 ts GARLIC DEHY GRA	2 tb PAPRIKA GROUND
3 lb LEMON FRESH

Instructions for Lemon Baked Fish

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 BUTTER, OR MARGARINE, PAPRIKA, AND LEMON JUICE. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN. 3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED. 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: L11903 SERVING SIZE: 4 1/2 OZ From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CitrusCuisine: Uncategorized

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