Parmesan Fish

Photo: flickr user stu_spivack

Ingredients

1 7/8 cups WATER, WARM

30 pounds FISH FILLETS FLAT FZ

1/2 pound BUTTER PRINT SURE

3 1/2 pounds CHEESE GRATED 1LB

6 tablespoons MILK, DRY NON-FAT L HEAT

1 2/3 pounds tbl PEPPER BLACK 1 CN

1 tablespoon BASIL SWEET GROUND

2 tablespoons OREGANO GROUND

2/3 ounce PAPRIKA GROUND

TEMPERATURE: 375 F. OVEN

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 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 1/4 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. 15-20 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. A-25.

100.0 servings

Wednesday, December 9, 2009 - 11:53pm

Anonymous