Recipe for Baked Stuffed Fish 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1 qt WATER
30 lb FISH FILLETS FLAT FZ
1 cup BUTTER PRINT SURE
1/2 cup BUTTER PRINT SURE
1 lb CELERY FRESH
1 lb LEMON FRESH
1/2 lb ONIONS DRY
1/2 lb FLOUR GEN PURPOSE 10LB
1/2 tsp PEPPER BLACK 1 LB CN
2 tbl THYME GROUND
2 tbl PAPRIKA GROUND
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

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. SET ASIDE FOR USE IN STEP 5.

4. SEPARATE FILLETS; CUT INTO 2 1/4 OZ PIECES. PLACE 50 PIECES ON EACH GREASED PAN.

5. PLACE 1/4 CUP (1-NO.16 SCOOP) 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 OR UNTIL LIGHTLY BROWNED.

NOTE:

1. IN STEP 1, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS.

NOTE:

2. IN STEP 6, 1 LB FRESH LEMONS A.P. (4 LEMONS) WILL YIELD 3/4 CUP JUICE.

NOTE:

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 4 1/2 OZ F

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