BAKED WHOLE TROUT

Ingredients

Ingredient Weight Measure Issue
FISH,RAINBOW TROUT,WHOLE,RAW 63 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BUTTER,MELTED 2-1/2 lbs 1 qts 1 cup
DILL WEED,DRIED 1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
JUICE,LEMON 2-1/8 lbs 1 qts
BREADCRUMBS 2-1/8 lbs 2 qts 1 cup
SALT 1-1/4 oz 2 tbsp

Method

1 Place single layer of fish on pans sprayed with non-stick cooking spray.
2 Combine butter or margarine, dill weed, and pepper; add lemon juice. Use 1 cup lemon-butter mixture for each pan of fish.
Lightly brush inside and top of each fish.
3 Combine bread crumbs and salt. Use 1 cup bread crumbs per pan; evenly sprinkle on inside and outside of fish.
4 Bake 15 minutes in 375 F. convection oven. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.
Notes
1 Since trout does not hold well in serving line for long periods of time, prepare by progressive cooking methods in small batches.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
269 cal 6 g 23 g 17 g 87 mg 326 mg 94 mg

Portion

10 Ounces

Yield

100


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