BASIL BAKED FISH PORTIONS

Ingredients

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 1 oz 2 tbsp
JUICE,LEMON 8-5/8 oz 1 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
BASIL,DRIED,CRUSHED 1-1/4 oz 1/2 cup

Method

1 Defrost fish. CCP: Defrost under refrigeraton at 41 F. or lower.
2 Spray inside of steam table pans generously with non-stick cooking spray. Arrange twenty fillets in each pan.
3 Brush fillets generously with lemon juice. Sprinkle lightly with salt and black pepper and generously with dried crushed basil
leaves. Spray fish generously with non-stick cooking spray.
4 Bake uncovered in convection oven at 350 F. with fan on for 8 to 10 minutes, depending upon the thickness of fish. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 For best results, cook progressively in batches. Any white fish may be used.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
128 cal 0 g 26 g 2 g 72 mg 252 mg 27 mg

Portion

4-1/2 Ounces

Yield

100


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