Recipe#669

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

INGREDIENTS

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 gal. (5 lb. 8 oz) cracker crumbs
1 1/2 tbsp. pepper, black
2 tbsp. thyme, ground
1 1/2 qt. water
30 lb. fish, fillets, thawed
3/4 cup juice, lemon
1 cup (8 oz) butter or margarine, melted
3 tbsp. (2 oz) salt
2 tbsp. paprika, ground

INSTRUCTIONS

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 qt 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: 1. Each Portion: 4 1/2 Ounces Fish plus 1 Tbsp Dressing.
2. If fish fillets are small, use 2 small fillets and 1 tbsp dressing
3. 3. 1 lb lemons A.P. (4 lemons) will yield 3/4 cup juice.