Title: Baked fish with garlic butter
 Categories: 
      Yield: 100 Servings
 
     30 lb FISH FILLETS FLAT FZ
      3 c  BUTTER PRINT SURE
      3 tb GARLIC DEHY GRA
    3/4 lb LEMON FRESH
      1 tb SALT TABLE 5LB
 
  PAN:  18 BY 26-INCH SHEET PAN                   TEMPERATURE:  375 F.
  OVEN
  
  1.  SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF
  NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
  
  2.  COMBINE BUTTER OR MARGARINE, SALT, PAPRIKA, LEMON JUICE AND
  GARLIC. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN.
  
  3.  BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.
  
  4.  GARNISH WITH PARSLEY BEFORE SERVING.
  
  NOTE:  1.  IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
  PANS. IN STEP 3, BAKE 15 MINUTES; IN CONVECTION OVEN, BAKE 7 MINUTES
  AT 325F. ON HIGH FAN, OPEN VENT.
  
  NOTE:  2.  IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1
  1/2 CUPS JUICE.
  
  NOTE:  3.  IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15
  TO 20 MINUTES ON HIGH FAN, CLOSED VENT.
  
  NOTE:  4.  IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.
  
  NOTE:  5.  IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF
  FISH.
  
  NOTE:  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE REICPE NO.
  A02500. Recipe Number: L11901
  
  SERVING SIZE: 4 1/2 OZ
  
  From the  (actually used today!).