Frank's Recipes! Baked Stuffed Fish for 100

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Baked Stuffed Fish for 100

Servings: 100 Portions
Portions: 4 1/2 Ounces Fish plus 1 tablespoon Dressing
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

3 cups (1 lb) celery, fresh, chopped
4 1/2 cups (1 lb 8 oz) onions, dry, chopped
1 1/2 cups (12 oz) butter or margarine, melted
2 1/4 gallon (5 lb. 8 oz) cracker crumbs
1 1/2 tablespoon pepper, black
2 tablespoon thyme, ground
1 1/2 quart water
30 lb. fish, fillets, thawed
3/4 cup juice, lemon
1 cup (8 oz) butter or margarine, melted
3 tablespoon (2 oz) salt
2 tablespoon paprika, ground

Saute celery and onions in 1 1/2 cups butter or margarine until lighily browned. Mix
seasoned crumbs with sauteed vegetables. Add 1 1/2 quart water to crumb mixture; toss
mixture but do not pack. Set aside.

Separate fillets; cut in half. Place 100 half fillets on greased pans. Place 1 tbsp
dressing on each half fillet. Cover with second half fillet. Combine juice and 1 cup
butter or margarine; pour over fish in each pan. Sprinkle salt and paprika over fish.
Bake about 25 minutes or until brown.

NOTE:
Each Portion: 4 1/2 Ounces Fish plus 1 tablespoon Dressing.

If fish fillets are small, use 2 small fillets and 1 tablespoon dressing

1 lb lemons A.P. (4 lemons) will yield 3/4 cup juice.