ONION-LEMON BAKED FISH

Ingredients

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 12-7/8 oz 1-1/2 cup
MARGARINE,MELTED 12 oz 1-1/2 cup
SALT 1-7/8 oz 3 tbsp
PAPRIKA,GROUND 1/2 oz 2 tbsp
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
MARGARINE,MELTED 4 oz 1/2 cup
PARSLEY,FRESH,BUNCH,CHOPPED 1 oz 1/4 cup 1 oz

Method

1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary. Lightly spray pans with non-stick cooking spray. Arrange
single layers of fish on sheet pans.
2 Combine lemon juice, butter or margarine, salt, and paprika. Drizzle 3/4 cup mixture over fish in each pan.
3 Saute finely chopped onions in butter or margarine until tender. Distribute 1 cup sauteed onions over top of fish in each pan.
4 Using a convection oven, bake 7 minutes or until lightly browned in 325 F. oven on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Garnish with parsley before serving.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
166 cal 1 g 26 g 6 g 72 mg 365 mg 24 mg

Portion

4 Ounces

Yield

100


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