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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PREPARE 1/2 RECIPE FOR FRENCH DRESSING (RECIPE NO. M05800). 2. SEPARATE FILLETS; CUT INTO 4 1/2 OZ PORTION, IF NECESSARY. DIP FILLETS IN FRENCH DRESSING; PLACE IN SINGLE LAYER ON SHEET PAN. 3. COMBINE CHIPS AND CHEESE. SPRINKLE 1 QT MIXTURE OVER FISH IN EACH PAN. 4. BAKE 10 MINUTES OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK. NOTE: 1. IN STEP 1, 2 QT READY-TO-USE FRENCH DRESSING MAY BE USED. NOTE: 2. IN STEP 2, OTHER TYPES OF FISH FILLETS MAY BE USED. BAKING TIME WILL VARY WITH TYPE & THICKNESS OF FISH. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 4. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 7 MINUTES, OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK, ON HIGH FAN, CLOSED VENT. Recipe Number: L12500 SERVING SIZE: 5 1/2 OZ From the
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 238 | ||
Calories from Fat: 109 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 94.7mg | 29 % | |
Sodium 147.3mg | 5 % | |
Potassium 454.4mg | 12 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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