Baked Fish L.Meat, Fish, and Poultry No.119
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 4 1/2 Ounces|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Fish, Fillets, Froze| 30LB | | 1. Place single layers of fish |
|n, Pollock | | | on greased pans. |
|--------------------|----------|----------|-----------------------------------|
|Lemon Juice | | 1.50 Cup | 2. Combine lemon juice and butter |
|Margarine | 1LB | 2.00 Cup | or margarine. Drizzle about 1 |
| | | | cup of mixture over fish in |
| | | | each pan. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 3OZ| 4.67 Tbsp| 3. Sprinkle fish with mixture of |
|Paprika, Ground | 1OZ| 0.25 Cup | salt and paprika. |
| | | | 4. Bake about 25 minutes or until |
| | | | lightly browned. |
|--------------------|----------|----------|-----------------------------------|
|Parsley | 1OZ| 0.50 Cup | 5. Garnish with parsley before |
| | | | serving. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 2, 2 lb 4 oz lemons A.P. (9 lemons) will yield
1 1/2 cups juice.
2. In Step 3, the amount of salt used is dependent upon the
type of fish.
3. In Step 4, fish is done when it flakes easily with a fork.
4. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. BAKED FISH WITH GARLIC BUTTER: Follow Step 1. In Step 2,
omit lemon juice; increase melted butter or margarine to
2 lb (1 qt); add 1/4 cup garlic salt. In Step 3, omit salt.
Follow Steps 4 and 5.
2. ONION FLAVORED BAKED FISH: Follow Step 1. In Steps 2 and 3,
combine ingredients. Add 1 lb (3 cups) finely chopped onions
(1 lb 2 oz A.P.) Pour an equal amount of sauce evenly over
fish in each pan. Follow steps 4 and 5.
3. SEASONED BAKED FISH: Follow Step 1. In Step 2, omit lemon
juice; increase melted butter or margarine to 2 lb (1 qt).
Add 2 tsp ground poultry seasoning. In Step 3, omit salt.
Follow Steps 4 and 5.
4. SOUTHERN BAKED FISH: Follow Step 1. In Step 2, omit lemon
juice; use 1 1/2 cups orange juice (6 oranges A.P.). Grate
orange rind; add to melted butter or margarine. In Step 3,
omit paprika; use 1 oz (1/4 cup) ground nutmeg. In Step 4,
cover pans. Follow Step 5.