50 (6-ounce) each cod fillets
4 ounces margarine
12 ounces celery, diced
6 ounces onion, chopped
1 1/2 quarts hot water
1 tablespoon salt
1 teaspoon thyme
20 ounces uncooked rice
1 pound plain yogurt
4 ounces lemon, peeled and diced
Servings: 50
1. Cut cod portions to open like a wallet, hinged in center.
2. Sauté celery and onions in margarine in steam-jacketed kettle or other large pan.
3. Add water and seasonings to vegetable mixture.
4. Stir in raw rice. Cover and simmer until rice is tender and liquid is absorbed, approximately 15 minutes.
5. Stir in yogurt and lemon.
6. Place No. 16 dipper (2 1/4 oz) of rice mixture on one side of fish fillet. Fold other half over top to close like a wallet. Place on greased baking sheets or 12x20-inch counter pans.
7. Bake uncovered at 350°F for approximately 25-30 minutes or until fish flakes easily when tested with a fork at thickest part and internal temperature reaches 145°F. Serve garnished with a slice of lemon.
4 ounces margarine
12 ounces celery, diced
6 ounces onion, chopped
1 1/2 quarts hot water
1 tablespoon salt
1 teaspoon thyme
20 ounces uncooked rice
1 pound plain yogurt
4 ounces lemon, peeled and diced
Servings: 50
1. Cut cod portions to open like a wallet, hinged in center.
2. Sauté celery and onions in margarine in steam-jacketed kettle or other large pan.
3. Add water and seasonings to vegetable mixture.
4. Stir in raw rice. Cover and simmer until rice is tender and liquid is absorbed, approximately 15 minutes.
5. Stir in yogurt and lemon.
6. Place No. 16 dipper (2 1/4 oz) of rice mixture on one side of fish fillet. Fold other half over top to close like a wallet. Place on greased baking sheets or 12x20-inch counter pans.
7. Bake uncovered at 350°F for approximately 25-30 minutes or until fish flakes easily when tested with a fork at thickest part and internal temperature reaches 145°F. Serve garnished with a slice of lemon.
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