HERBED BAKED FISH

Ingredients

BASIL,DRIED,CRUSHED
<1/16th oz
1/8 tsp
THYME,GROUND
<1/16th oz
1/8 tsp
TARRAGON,GROUND
<1/16th oz
1/8 tsp
MARJORAM,SWEET,GROUND
<1/16th oz
1/8 tsp
DILL WEED,DRIED
<1/16th oz
1/8 tsp
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 1 lbs 2 cup
SALT 1-7/8 oz 3 tbsp

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, ground basil, ground thyme, ground tarragon, ground marjoram and whole dill
weed. Mix well. Drizzle 3/4 cup mixture over fish in each pan.
3 Using a convection oven, bake 7 minutes at 325 F. on high fan, closed vent or until lightly browned. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
162 cal 0 g 26 g 6 g 72 mg 364 mg 22 mg

Portion

4 Ounces

Yield

100


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