1 7/8 c  WATER; WARM
30 lb FISH FILLETS FLAT FZ
1/2 lb BUTTER PRINT SURE
3 1/2 lb CHEESE GRATED 1LB
6 tb MILK; DRY NON-FAT L HEAT
1 2/3 tb PEPPER BLACK 1 LB CN
1 tb BASIL SWEET GROUND
2 tb OREGANO GROUND
2/3 oz PAPRIKA GROUND

TEMPERATURE: 375 F. OVEN

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
SET ASIDE FOR USE IN STEP 3.

2. COMBINE CHEESE, PARSLEY, PAPRIKA, OREGANO, PEPPER AND BASIL. BLEND
THOR-
OUGHLY. SET ASIDE FOR USE IN STEP 4.

3. RECONSTITUTE MILK; DIP FISH INTO MILK; DRAIN.

4. DREDGE FISH IN CHEESE MIXTURE; SHAKE OFF EXCESS. ARRANGE FISH IN
SINGLE
LAYERS ON LIGHTLY GREASED PAN.

5. DRIZZLE ABOUT 1/4 CUP BUTTER OR MARGARINE OVER FISH IN EACH PAN.

6. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
PANS.
BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH FAN, CLOSED
VENT.

2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15-20 MINUTES
ON HIGH FAN, CLOSED VENT.

3. IN STEP 6, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

4. IN STEP 6, BAKING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS
OF FISH.

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

L03200

SERVING SIZE: 1 FILLET (

From the
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