Herbed Fish

Cook Time: 25 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: Tomato; Onion; AllergenFish; AllergenMilk; Citrus

Calories: 100 Kcal

Carbohydrates: 4 g

Protein: 17 g

Total Fat: 2 g

Calcium: 125 mg

Sodium: 125 mg

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Ingredients

10 Servings

• 2 lb 1 Oz Fish, Pollock 2-4z

• 8 Oz Onion, Red/Burmuda

• 3 Tbsp 1 tsp Juice, Lemon Bulk

• 7 Oz Tomato, Fresh

• 1 1/4 tsp Dill, Weed Dried

• 1 Tbsp 2 tsp Parsley, Fresh

• 1/8 tsp Pepper, Black Ground

• 3/4 Cup Cheese, Mozzarella Shredded

25 Servings

• 5 lb 2 Oz Fish, Pollock 2-4z

• 1 lb 4 Oz Onion, Red/Burmuda

• 1/2 Cup Juice, Lemon Bulk

• 1 lb 2 Oz Tomato, Fresh

• 1 Tbsp Dill, Weed Dried

• 1/4 Cup Parsley, Fresh

• 1/2 tsp Pepper, Black Ground

• 2 Cup Cheese, Mozzarella Shredded

50 Servings

• 10 lb 4 Oz Fish, Pollock 2-4z

• 2 lb 8 Oz Onion, Red/Burmuda

• 1 Cup Juice, Lemon Bulk

• 2 lb 4 Oz Tomato, Fresh

• 2 Tbsp Dill, Weed Dried

• 1/2 Cup Parsley, Fresh

• 3/4 tsp Pepper, Black Ground

• 1 Qt Cheese, Mozzarella Shredded

100 Servings

• 20 lb 8 Oz Fish, Pollock 2-4z

• 5 lb Onion, Red/Burmuda

• 2 Cup Juice, Lemon Bulk

• 4 lb 8 Oz Tomato, Fresh

• 1/4 Cup Dill, Weed Dried

• 1 Cup Parsley, Fresh

• 1 1/2 tsp Pepper, Black Ground

• 2 Qt Cheese, Mozzarella Shredded

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Instructions

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

2. Portion fish in 3 oz pieces. Place fish in greased baking pan(s). Top each fish with 3-4 onion rings.

3. Pour lemon juice over fish. Sprinkle tomatoes over fish portions.

4. Mix herbs and pepper together and sprinkle over fish portions.

5. Bake for 20 min; sprinkle cheese over fish, and place back in oven to bake until fish is flakey, 5-7 min.

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

7. 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.

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

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

10. Discard unused product

    
    
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