Instructions: 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.

SERVING SIZE: 1 FILLET (

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