Recipe - Parmesan Fish

1 7/8 cup WATER; WARM
30 pound FISH FILLETS FLAT FZ
One half pound BUTTER PRINT SURE
3 One half pound CHEESE GRATED 1LB
6 tablespoon MILK; DRY NONFAT L HEAT
1 2/3 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon BASIL SWEET GROUND
2 tablespoon OREGANO GROUND
2/3 ounce PAPRIKA GROUND

TEMPERATURE: 375 F. OVEN

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 One half OZ PORTIONS, IF NECESSARY.
SET ASIDE FOR USE IN STEP 3.

2. COMBINE CHEESE, PARSLEY, PAPRIKA, OREGANO, PEPPER AND BASIL. BLEND
THOR
OUGHLY. SET ASIDE FOR USE IN STEP 4.

3. RECONSTITUTE MILK; DIP FISH INTO MILK; DRAIN.

4. DREDGE FISH IN CHEESE MIXTURE; SHAKE OFF EXCESS. ARRANGE FISH IN
SINGLE
LAYERS ON LIGHTLY GREASED PAN.

5. DRIZZLE ABOUT One fourth CUP BUTTER OR MARGARINE OVER FISH IN EACH PAN.

6. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
PANS.
BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH FAN, CLOSED
VENT.

2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 1520 MINUTES
ON HIGH FAN, CLOSED VENT.

3. IN STEP 6, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

4. IN STEP 6, BAKING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS
OF FISH.

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L03200

SERVING SIZE: 1 FILLET (

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