Cajun Baked Fish Recipe

• 30 lb FISH FILLETS FLAT FZ
• 2 c. BUTTER PRINT SURE
• 1 Tbsp. GARLIC DEHY GRA
• 1 1/2 c. LEMON FRESH
• 1 Tbsp. PEPPER BLACK 1 LB CN
• 1 Tbsp. PEPPER RED Grnd
• 2 Tbsp. OREGANO Grnd
• 2 Tbsp. PAPRIKA Grnd
• 2 Tbsp. PAPRIKA Grnd
• 3 Tbsp. SALT TABLE 5LB

1. PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F.
2. OVEN
3. 1.
4. SEPARATE FILLETS Or possibly STEAKS; CUT INTO 4 1/2 Ounce PORTIONS, IF NECESSARY.
5. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
6. 2.
7. COMBINE LEMON JUICE, BUTTER Or possibly MARGARINE, AND SALT.
8. MIX WELL.
9. DRIZZLE Mix OVER FISH IN EACH PAN.
10. COMBINE ONION Pwdr, OREGANO, PAPRIKA, GARLIC Pwdr, RED PEPPER, AND BLACK PEPPER, MIX THOROUGHLY.
11. SPRINKLE 2 TBSP Mix OVER FISH IN EACH PAN.
12. 3.
13. BAKE 25 Min Or possibly Till LIGHTLY BROWNED.
14. NOTE: 1.
15. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS.
16. IN STEP 3, BAKE 15 Min Or possibly IN 325F.
17. CONVECTIN OVEN 7 Min ON HIGH FAN, CLOSED VENT.
18. 2.
19. IN STEP 2, 2 LB 4 Ounce LEMONS A.P.
20. (9 LEMONS) WILL YIELD 1 1/2 C. JUICE.
21. 3.
22. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 325F.
23. 15-20 Min ON HIGH FAN, CLOSED VENT.
24. 4.
25. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.
26. 5.
27. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH.
28. 6.
29. OTHER SIZES AND TYPES OF PANS MAY BE USED.
30. SEE RECIPE NO.
31. A-25.
32. SERVING SIZE: 4 Ounce

fish, butter, garlic, lemon fresh, pepper red, oregano, paprika, paprika, salt

Taken from cookeatshare.com/recipes/cajun-baked-fish-97261 (may not work)