Lemon Pepper Cod
Cook Time: 20 Min.
Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: AllergenSoy; AllergenFish; AllergenWheat; AllergenMilk; Citrus; Garlic; Onion
Calories: 180 Kcal
Carbohydrates: 5 g
Protein: 13 g
Total Fat: 12 g
Calcium: 20 mg
Sodium: 135 mg
Ingredients
10 Servings
1 lb 14 Oz Fish, Cod Raw
1.5 Oz Flour, All Purpose
1 Oz Onion, Yellow
2/3 Cup Margarine, Solids
1/4 tsp Garlic, Powder
1/4 tsp Pepper, Black Ground
1/3 Cup Water, Tap
1/3 Cup Juice, Lemon Bulk
25 Servings
4 lb 11 Oz Fish, Cod Raw
4 Oz Flour, All Purpose
2 Oz Onion, Yellow
1 2/3 Cup Margarine, Solids
1/2 tsp Garlic, Powder
1/2 tsp Pepper, Black Ground
1 Cup Water, Tap
3/4 Cup Juice, Lemon Bulk
50 Servings
9 lb 6 Oz Fish, Cod Raw
8 Oz Flour, All Purpose
4 Oz Onion, Yellow
3 1/3 Cup Margarine, Solids
`1 tsp Garlic, Powder
1 tsp Pepper, Black Ground
2 Cup Water, Tap
1 1/2 Cup Juice, Lemon Bulk
100 Servings
18 lb 13 Oz
1 lb Flour, All Purpose
8 Oz Onion, Yellow
1 3/4 Qt Margarine, Solids
2 tsp Garlic, Powder
2 tsp Pepper, Black Ground
1 Qt Water, Tap
3 Cup Juice, Lemon Bulk
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Dredge fish in flour. Place in greased counter pan(s).
Sauté onion in margarine. Add rest of ingredients and heat slightly; 3-5 min.
Just before baking, pour 1 cup lemon sauce over fish, per pan. Bake until fish easily flakes with fork.
Fish: Cook to internal temp of 145F/63C held for 15 sec.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Discard unused product.