Baked Stuffed Fish Recipe

• 1 quart WATER
• 30 lb FISH FILLETS FLAT FZ
• 1 c. BUTTER PRINT SURE
• 1 1/2 c. BUTTER PRINT SURE
• 1 lb CELERY FRESH
• 1 lb LEMON FRESH
• 1 1/2 lb ONIONS DRY
• 3 1/2 lb FLOUR GEN PURPOSE 10LB
• 2 1/2 tsp PEPPER BLACK 1 LB CN
• 2 Tbsp. THYME Grnd
• 2 Tbsp. PAPRIKA Grnd
• 3 Tbsp. SALT TABLE 5LB

1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
2. 1.
3. Saute/fry CELERY AND ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
4. 2.
5. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; Add in TO VEGETABLES.
6. 3.
7. Add in WATER TO VEGETABLE-CRUMB Mix; TOSS Mix BUT Don't PACK.
8. SET ASIDE FOR USE IN STEP 5.
9. 4.
10. SEPARATE FILLETS; CUT INTO 2 1/4 Ounce Pcs.
11. PLACE 50 Pcs ON EACH GREASED PAN.
12. 5.
13. PLACE 1/4 C. (1-NO.16 SCOOP) VEGETABLE-CRUMB Mix ON EACH PIECE.
14. COVER WITH SECOND FISH PIECE.
15. 6.
16. COMBINE LEMON JUICE AND BUTTER Or possibly MARGARINE; POUR OVER FISH IN EACH PAN.
17. 7.
18. SPRINKLE SALT AND PAPRIKA OVER FISH.
19. 8.
20. BAKE ABOUT 25 Min Or possibly Till LIGHTLY BROWNED.
21. NOTE:
22. 1.
23. IN STEP 1, 1 LB 6 Ounce FRESH CELERY A.P.
24. WILL YIELD 1 LB Minced CELERY AND 1 LB 11 Ounce DRY ONIONS A.P.
25. WILL YIELD 1 LB 8 Ounce Minced ONIONS.
26. NOTE:
27. 2.
28. IN STEP 6, 1 LB FRESH LEMONS A.P.
29. (4 LEMONS) WILL YIELD 3/4 C. JUICE.
30. NOTE:
31. 3.
32. OTHER SIZES AND TYPES OF PANS MAY BE USED.
33. SEE RECIPE NO.
34. SERVING SIZE: 4 1/2 Ounce F

water, fish, butter, butter, celery, lemon fresh, onions, flour gen, pepper, thyme, paprika, salt

Taken from cookeatshare.com/recipes/baked-stuffed-fish-75788 (may not work)