Servings: 100 Portions
Portions: 4-1/2 Ounces
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
30 lb. fish, fillet or steak, thawed
1-1/2 cups juice, lemon
2 cups (1 lb) butter or margarine, melted
3 cups (1 lb) onions, dry, finely chopped
4-1/2 tablespoon (3 oz) salt
4 tablespoon (1 oz) paprika, ground
1/2 cup (1 oz) parsley, fresh, chopped
Place single layers of fish on greased pans. Cover fish in each pan with an equal mixture of onions, lemon juice and butter or margarine mixture. Sprinkle salt and paprika over fish. Bake about 25 minutes or until brown. Garnish with parsley before serving.
NOTE:
The amount of salt used is dependent upon the type of fish.
2 lb 4 oz lemons A.P. (9 lemons) will yield 1-1/2 cups juice.
Fish is done when it flakes easily with a fork.