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Baked Fish Scandia
2 oz eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 50 Size of Portion: 1 fillet
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Bun, Hamburger, WGR, #549 | 3 1/2 bun(s) |
Lemon Juice, Canned/Bottled, #398 | 1/2 cup(s) |
Salt, Seasoned, #341 | 2 teaspoon(s) |
Pepper, Black, Ground, #336 | 1/2 teaspoon(s) |
Sauce, Hot, PC, #185 | 4 packet(s), 7 grams each |
Parsley, Dried, Chopped, #316 | 1/4 cup(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Codfish, Rectangle, #43 | 50 codfish(es) |
Yogurt, Low Fat. Plain, Bulk | 1 1/2 pint(s) |
Cheese, American, Grated/Shredded, #60 | 6 ounce(s) |
DIRECTIONS
1. | In a bowl, mix bread crumbs, lemon juice, seasoned salt, pepper, hot pepper sauce, and parsley. Reserve for step 3. |
2. | Spray sheet pans with pan release spray. Place 25 fish squares on each sheet pan (for 50 servings, use 2 pans). |
3. | Cover each square with a #60 scoop (1 tablespoon) of lowfat yogurt. Spread yogurt over each portion with spatula. |
4. | To bake: CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Transfer baked fish squares to a steamtable pan for service. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. |
6. | Portion 1 fillet with topping per serving. Each portion provides 2 oz eq. meat/meat alternate and 1 oz. eq. of whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Use commodity products when available.