Instructions: PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN

1. SPREAD SHELLED ALMONDS IN 1 SHEET PAN (18 BY 26"0 IN THIN LAYER.

HEAT IN 350F. OVEN ABOUT 12-15 MINUTES, STIRRING OCCASIONALLY UNTIL ALMONDS ARE LIGHTLY BROWNED OR IN 300F. CONVECTION OVEN 12-15 MINUTES ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN.

2. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

3. COMBINE LEMON JUICE, BUTTER OR MARGARINE, SALT AND PAPRIKA. MIX WELL; DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN.

4. BAKE 25 MINUTES OR UNTIL LIGHLTY BROWNED.

5. SPRINKLE 4 OZ (3/4 CUP) ALMONDS OVER FISH IN EACH PAN.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. IN STEP 3, BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH FAN, CLOSED VENT.

2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LOMONS) WILL YIELD 1 1/2 CUPS JUICE.

3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15-20 MINUTES ON HIGH FAN, CLOSED VENT.

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

5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKENSS OF FISH.

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

SERVING SIZE: 4 OZ

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