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Herbed Baked Fish
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 119 04
HERBED BAKED FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
162 cal
0g
26 g
6g
72 mg
364 mg
22 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
JUICE,LEMON
12-7/8 oz
1-1/2 cup
MARGARINE,MELTED
1 lbs
2 cup
SALT
1-7/8 oz
3 tbsp
<1/16th oz
1/8 tsp
BASIL,DRIED,CRUSHED
THYME,GROUND
<1/16th oz
1/8 tsp
TARRAGON,GROUND
<1/16th oz
1/8 tsp
MARJORAM,SWEET,GROUND
<1/16th oz
1/8 tsp
DILL WEED,DRIED
<1/16th oz
1/8 tsp
Method
1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary. Lightly spray pans with non-stick cooking spray. Arrange
single layers of fish on sheet pans.
2 Combine lemon juice, butter or margarine, salt, ground basil, ground thyme, ground tarragon, ground marjoram and whole dill
weed. Mix well. Drizzle 3/4 cup mixture over fish in each pan.
3 Using a convection oven, bake 7 minutes at 325 F. on high fan, closed vent or until lightly browned. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/herbed_baked_fish.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 4 Ounces |
| Calories: | 162 cal |
| Carbohydrates: | 0g |
| Protein: | 26 g |
| Fat: | 6g |
| Cholesterol: | 72 mg |
| Sodium: | 364 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,FLOUNDER/SOLE FILLET,RAW | 30 lbs | ||
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| JUICE,LEMON | 12-7/8 oz | 1-1/2 cup | |
| MARGARINE,MELTED | 1 lbs | 2 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| BASIL,DRIED,CRUSHED | <1/16th oz | 1/8 tsp | |
| THYME,GROUND | <1/16th oz | 1/8 tsp | |
| TARRAGON,GROUND | <1/16th oz | 1/8 tsp | |
| MARJORAM,SWEET,GROUND | <1/16th oz | 1/8 tsp | |
| DILL WEED,DRIED | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary. Lightly spray pans with non-stick cooking spray. Arrange single layers of fish on sheet pans. 2 Combine lemon juice, butter or margarine, salt, ground basil, ground thyme, ground tarragon, ground marjoram and whole dill weed. Mix well. Drizzle 3/4 cup mixture over fish in each pan. 3 Using a convection oven, bake 7 minutes at 325 F. on high fan, closed vent or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence