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Parmesan Fish
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 032 00
PARMESAN FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
212 cal
1g
32 g
8g
88 mg
395 mg
226 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
CHEESE,PARMESAN,GRATED
3-1/8 lbs
3 qts 2 cup
PARSLEY,DEHYDRATED,FLAKED
1-2/3 oz
2-1/4 cup
PAPRIKA,GROUND
2/3 oz
2-2/3 tbsp
OREGANO,CRUSHED
1/3 oz
2 tbsp
3/8 oz
1 tbsp
PEPPER,BLACK,GROUND
BASIL,DRIED,CRUSHED
1/8 oz
1 tbsp
WATER,WARM
1 lbs
1-7/8 cup
MILK,NONFAT,DRY
7/8 oz
1/4 cup 2-1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BUTTER,MELTED
8 oz
1 cup
Method
1
Separate fillets or steak; cut into 4-1/2 oz portions.
2
Combine cheese, parsley, paprika, oregano, pepper and basil. Blend thoroughly.
3
Reconstitute milk; dip fish into milk; drain.
4
Lightly spray pans with non-stick cooking spray. Dredge fish in cheese mixture; shake off excess. Arrange fish in single layers on
pans.
5 Drizzle about 1/4 cup butter or margarine over fish in each pan.
6 Using a convection oven, bake at 325 F. for 15-20 minutes 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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Parmesan Fish

Yield: 100 Portion: 4 Ounces
Calories: 212 cal
Carbohydrates: 1g
Protein: 32 g
Fat: 8g
Cholesterol: 88 mg
Sodium: 395 mg
Calcium: 226 mg

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
CHEESE,PARMESAN,GRATED 3-1/8 lbs 3 qts 2 cup
PARSLEY,DEHYDRATED,FLAKED 1-2/3 oz 2-1/4 cup
PAPRIKA,GROUND 2/3 oz 2-2/3 tbsp
OREGANO,CRUSHED 1/3 oz 2 tbsp
PEPPER,BLACK,GROUND 3/8 oz 1 tbsp
BASIL,DRIED,CRUSHED 1/8 oz 1 tbsp
WATER,WARM 1 lbs 1-7/8 cup
MILK,NONFAT,DRY 7/8 oz 1/4 cup 2-1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BUTTER,MELTED 8 oz 1 cup

Method:
1
Separate fillets or steak; cut into 4-1/2 oz portions.
2
Combine cheese, parsley, paprika, oregano, pepper and basil. Blend thoroughly.
3
Reconstitute milk; dip fish into milk; drain.
4
Lightly spray pans with non-stick cooking spray. Dredge fish in cheese mixture; shake off excess. Arrange fish in single layers on
pans.
5 Drizzle about 1/4 cup butter or margarine over fish in each pan.
6 Using a convection oven, bake at 325 F. for 15-20 minutes 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence