| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Basil Baked Fish Portions
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 806 00
BASIL BAKED FISH PORTIONS
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
128 cal
0g
26 g
2g
72 mg
252 mg
27 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
JUICE,LEMON
8-5/8 oz
1 cup
1-1/4 oz
2 tbsp
SALT
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
1-1/4 oz
1/2 cup
BASIL,DRIED,CRUSHED
Method
1 Defrost fish. CCP: Defrost under refrigeraton at 41 F. or lower.
2 Spray inside of steam table pans generously with non-stick cooking spray. Arrange twenty fillets in each pan.
3 Brush fillets generously with lemon juice. Sprinkle lightly with salt and black pepper and generously with dried crushed basil
leaves. Spray fish generously with non-stick cooking spray.
4 Bake uncovered in convection oven at 350 F. with fan on for 8 to 10 minutes, depending upon the thickness of fish. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 For best results, cook progressively in batches. Any white fish may be used.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/basil_baked_fish_portions.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Basil Baked Fish Portions

Yield: 100 Portion: 4-1/2 Ounces
Calories: 128 cal
Carbohydrates: 0g
Protein: 26 g
Fat: 2g
Cholesterol: 72 mg
Sodium: 252 mg
Calcium: 27 mg

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 1 oz 2 tbsp
JUICE,LEMON 8-5/8 oz 1 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
BASIL,DRIED,CRUSHED 1-1/4 oz 1/2 cup

Method:
1 Defrost fish. CCP: Defrost under refrigeraton at 41 F. or lower.
2 Spray inside of steam table pans generously with non-stick cooking spray. Arrange twenty fillets in each pan.
3 Brush fillets generously with lemon juice. Sprinkle lightly with salt and black pepper and generously with dried crushed basil
leaves. Spray fish generously with non-stick cooking spray.
4 Bake uncovered in convection oven at 350 F. with fan on for 8 to 10 minutes, depending upon the thickness of fish. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 For best results, cook progressively in batches. Any white fish may be used.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/basil_baked_fish_portions.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence