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Recipes - Baked Stuffed Fish

Recipe Name

Baked Stuffed Fish

 Submitted by jgouker
Recipe Description L12000
Quantity 100 Quantity Unit EA Servings  
Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
tablespooncelery
1/2
slice, medium (1/8" thick)Onion, chopped
1/4
tablespoonmargarine
2/3
cup oyster crackersritz crackers (21 servings %3D 12oz box)
1/2
dashblack pepper
1/8
teaspoonthyme, dry, ground
1/3
fluid ouncewater
2/3
filletcod raw 2-6 ounce fillets
1/2
teaspoonmargarine
1/3
wedge yieldslemon juice
1/3
wedge or slice (1/8 of one 2-1/8" dia lemon)lemons
1
1/3
dashsalt
1/8
teaspoonthyme, dry, ground
Steps
Sequence Step
1PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN PREPARATION INSTRUCTIONS: THAW FISH FILLETS UNDER REFRIGERATION. OTHER TYPES OF FISH FILLET MAY BE USED. CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. CHOP CELERY BEFORE MEASURING. MELT MARGARINE BEFORE MEASURING. BUTTER MAY BE USED. CRUSH CRACKERS TO PREPARE CRACKER CRUMBS. MEASURE AS CRACKER CRUMBS. PREPARE LEMON JUICE FROM FRESH LEMONS. FROZEN OR CONCENTRATE MAY BE USED. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.
2COMBINE CRACKER CRUMBS, PEPPER, AND THYME; ADD TO VEGETABLES.
3ADD WATER TO VEGETABLE-CRUMB MIXTURE; TOSS MIXTURE BUT DO NOT PACK. SET ASIDE FOR USE IN STEP 5.
4SEPARATE FILLETS; CUT INTO 3 OZ PIECES. PLACE 50 PIECES ON EACH GREASED PAN.
5PLACE 1/4 CUP (1-NO.16 SCOOP) VEGETABLE-CRUMB MIXTURE ON EACH PIECE. COVER WITH SECOND FISH PIECE.
6COMBINE LEMON JUICE AND BUTTER OR MARGARINE; POUR OVER FISH IN EACH PAN.
7SPRINKLE SALT AND PAPRIKA OVER FISH.
8BAKE ABOUT 25 MINUTES OR UNTIL LIGHTLY BROWNED.






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