Title: Cajun baked fish
 Categories: 
      Yield: 100 Servings
 
      2 tb -
     30 lb FISH FILLETS FLAT FZ
      2 c  BUTTER PRINT SURE
      1 tb GARLIC DEHY GRA
  1 1/2 c  LEMON FRESH
      1 tb PEPPER BLACK 1 LB CN
      1 tb PEPPER RED GROUND
      2 tb OREGANO GROUND
      2 tb PAPRIKA GROUND
      2 tb PAPRIKA GROUND
      3 tb SALT TABLE 5LB
 
  PAN:  18 BY 26" SHEET PAN                       TEMPERATURE:  375F.
  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 LEMON JUICE, BUTTER OR MARGARINE, AND SALT.  MIX WELL.
  DRIZZLE MIXTURE OVER FISH IN EACH PAN.  COMBINE ONION POWDER,
  OREGANO, PAPRIKA, GARLIC POWDER, RED PEPPER, AND BLACK PEPPER, MIX
  THOROUGHLY.  SPRINKLE 2 TBSP MIXTURE OVER FISH IN EACH PAN.
  
  3.  BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.
  :
  
  NOTE:  1.  IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
  PANS. IN STEP 3, BAKE 15 MINUTES OR IN 325F. CONVECTIN OVEN 7 MINUTES
  ON HIGH FAN, CLOSED VENT.
  
  2.  IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS
  JUICE.
  
  3.  IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 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 THICKNESS OF FISH.
  
  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
  
  Recipe Number: L11907
  
  SERVING SIZE: 4 OZ
  
  From the  (actually used today!).