Recipe - Onion-Lemon Baked Fish

30 pound FISH FILLETS FLAT FZ
One half cup BUTTER PRINT SURE
1 One half cup BUTTER PRINT SURE
2 One fourth pound LEMON FRESH
2 pound ONIONS DRY
2 tablespoon PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 One half 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 One half CUP MELTED BUTTER OR MARGARINE UNTIL TENDER.
DRIZZLE
Three fourths 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 One half OZ

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.