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Baked Fish for 100


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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
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 about 1 cup of
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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.