Herb- Baked Fish
By: Anonymous
Published: Saturday, December 12, 2009 - 12:15am

Ingredients




30 pounds FISH FILLETS FLAT FZ
1 1/2 cups BUTTER PRINT SURE
3 pounds LEMON FRESH
2 tablespoons PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Preparation

1 PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 2 1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORITONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS. 3 2. COMBINE LEMON JUICE, BUTTER OR MARGARINE, AND SALT. ADD BASIL, THYME, TARRAGON, MARORAM, AND DILL WEED. MIX THOROUGHLY. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN. 4 3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED. 5 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. 6 NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE. 7 NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20 MINUTES ON HIGH FAN, CLOSED VENT. 8 NOTE: 9 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK. 10 NOTE: 11 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH. 12 NOTE: 13 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. 14 SERVING SIZE: 4 1/2 OZ