Source: U.S. Department of Defence
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Onion-Lemon Baked Fish
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 119 02
ONION-LEMON BAKED FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
166 cal
1g
26 g
6g
72 mg
365 mg
24 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
12 oz
1-1/2 cup
SALT
1-7/8 oz
3 tbsp
1/2 oz
2 tbsp
PAPRIKA,GROUND
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
MARGARINE,MELTED
4 oz
1/2 cup
PARSLEY,FRESH,BUNCH,CHOPPED
1 oz
1/4 cup
1 oz
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, and paprika. Drizzle 3/4 cup mixture over fish in each pan.
3 Saute finely chopped onions in butter or margarine until tender. Distribute 1 cup sauteed onions over top of fish in each pan.
4 Using a convection oven, bake 7 minutes or until lightly browned in 325 F. oven on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Garnish with parsley before serving.
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| Yield: 100 | Portion: 4 Ounces |
| Calories: | 166 cal |
| Carbohydrates: | 1g |
| Protein: | 26 g |
| Fat: | 6g |
| Cholesterol: | 72 mg |
| Sodium: | 365 mg |
| Calcium: | 24 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 | 12 oz | 1-1/2 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp | |
| ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
| MARGARINE,MELTED | 4 oz | 1/2 cup | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 1 oz | 1/4 cup | 1 oz |
| 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, and paprika. Drizzle 3/4 cup mixture over fish in each pan. 3 Saute finely chopped onions in butter or margarine until tender. Distribute 1 cup sauteed onions over top of fish in each pan. 4 Using a convection oven, bake 7 minutes or until lightly browned in 325 F. oven on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Garnish with parsley before serving. |
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