17 pounds fillet of sole, 3 per lb
8 ounces all-purpose flour
1 tablespoon salt
1 teaspoon white pepper
24 ounces margarine
4 ounces onion, finely chopped
1 clove minced garlic
2 cups water
1 1/2 cups lemon juice
1 tablespoon salt
1 teaspoon white pepper
8 ounces slivered almonds
Servings: 50
1. Dredge fish in mixture of flour, salt, and pepper. Place in greased counter pans in single layers.
2. Sauté onion and garlic in margarine.
3. Combine water, lemon juice, and seasonings. Add onions and garlic. Heat, but do not boil. Just before baking, pour sauce over fish, 1 cup per pan.
4. Sprinkle almonds over fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fish flakes easily when tested with a fork at thickest part and internal temperature is 145°F.
8 ounces all-purpose flour
1 tablespoon salt
1 teaspoon white pepper
24 ounces margarine
4 ounces onion, finely chopped
1 clove minced garlic
2 cups water
1 1/2 cups lemon juice
1 tablespoon salt
1 teaspoon white pepper
8 ounces slivered almonds
Servings: 50
1. Dredge fish in mixture of flour, salt, and pepper. Place in greased counter pans in single layers.
2. Sauté onion and garlic in margarine.
3. Combine water, lemon juice, and seasonings. Add onions and garlic. Heat, but do not boil. Just before baking, pour sauce over fish, 1 cup per pan.
4. Sprinkle almonds over fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fish flakes easily when tested with a fork at thickest part and internal temperature is 145°F.
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