Baked Fish with Dill Sauce

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F

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Nutritional Content

Allergens: Garlic; AllergenSoy; AllergenFish; AllergenMilk; AllergenWheat; Citrus

Calories: 200 Kcal

Carbohydrates: 6 g

Protein: 18 g

Total Fat: 13 g

Calcium: 150 mg

Sodium: 190 mg

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Ingredients

10 Servings

• 2 lb 2 Oz Fish, Pollock 2-4z

• 2 Tbsp 3 tsp Margarine, Solids

• 2 Tbsp 3 tsp Flour, All Purpose

• 3 Oz Margarine, Solids

• 2 tsp Juice, Lemon Bulk

• 1 1/2 tsp Dill, Weed Dried

• 1/8 tsp Garlic, Powder

• 3 Cup Milk, 2% Bulk

25 Servings

• 5 lb 5 Oz Fish, Pollock 2-4z

• 1/2 Cup Margarine, Solids

• 1/2 Cup Flour, All Purpose

• 8 Oz Margarine, Solids

• 2 Tbsp Juice, Lemon Bulk

• 1 Tbsp 1 tsp Dill, Weed Dried

• 1/4 tsp Garlic, Powder

• 1 3/4 Qt Milk, 2% Bulk

50 Servings

• 10 lb 10 Oz Fish, Pollock 2-4z

• 1 Cup Margarine, Solids

• 1 Cup Flour, All Purpose

• 1 lb Margarine, Solids

• 1/4 Cup Juice, Lemon Bulk

• 2 Tbsp 2 tsp Dill, Weed Dried

• 1/2 tsp Garlic, Powder

• 3 1/2 Qt Milk, 2% Bulk

100 Servings

• 21 lb 4 Oz Fish, Pollock 2-4z

• 1 3/4 Cup Margarine, Solids

• 1 3/4 Cup Flour, All Purpose

• 2 lb Margarine, Solids

• 1/2 Cup Juice, Lemon Bulk

• 1/3 Cup Dill, Weed Dried

• 1 tsp Garlic, Powder

• 1 Gal 5 Cup Milk, 2% Bulk

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Portion Fish on sheet pans. Brush 1st portion melted Margarine over top of Fish. Bake per package instructions.

3. Dill Sauce: Melt remaining Margarine. Add Flour and stir until smooth. Add Lemon Juice and Seasonings; mix. Add Milk gradually, stirring constantly until smooth, thickened; about 15 min. Serve Fish portion with 2 Tbsp Sauce.

4. Fish: Cook to internal temp of 145F/63C held for 15 sec.

5. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

6. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

7. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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