BAKED STUFFED FISH

Ingredients

Ingredient Weight Measure Issue
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 5/8 cup 1-3/4 lbs
BUTTER,MELTED 12 oz 1-1/2 cup
CRACKER CRUMBS 5-7/8 lbs 1 gal 1-3/4 qts
PEPPER,BLACK,GROUND 1/4 oz 3/8 tsp
THYME,GROUND 1/3 oz 2 tbsp
WATER 2-1/8 lbs 1 qts
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 6-1/2 oz 3/4 cup
BUTTER,MELTED 8 oz 1 cup
SALT 1-7/8 oz 3 tbsp
PAPRIKA,GROUND 1/2 oz 2 tbsp

Method

1 Saute celery and onions in butter or margarine until tender.
2 Combine cracker crumbs, pepper, and thyme; add to vegetables.
3 Add water to vegetable-crumb mixture; toss mixture but do not pack.
4 Lightly spray each sheet pan with non-stick cooking spray. Separate fillets; cut into 2-1/4 ounce pieces. Place 50 pieces on each
pan.
5 Place 1/4 cup vegetable crumb mixture on each piece. Cover with second fish piece.
6 Combine lemon juice and butter or margarine; pour over fish in each pan.
7 Sprinkle salt and paprika over fish.
8 Bake about 25 minutes in 375 F. oven or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
275 cal 22 g 28 g 7 g 85 mg 380 mg 32 mg

Portion

4-1/2 Ounces

Yield

100


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