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  • Parmesan Fish: Meat, Fish, and Poultry No.L 032 00

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    David Bradley
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    This document provides a recipe for Parmesan Fish. It yields 100 calories per 4 ounce portion. The ingredients include flounder or sole fillet, parmesan cheese, parsley, paprika, oregano, black pepper, basil, warm milk, cooking spray, and melted butter. The method involves separating the fish into portions, combining the dry ingredients to coat the fish, dipping it in milk, coating it in the mixture, baking it until browned at 325 degrees F for 15-20 minutes until the internal temperature reaches 145 degrees F.

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    L03200

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    This document provides a recipe for Parmesan Fish. It yields 100 calories per 4 ounce portion. The ingredients include flounder or sole fillet, parmesan cheese, parsley, paprika, oregano, black pepper, basil, warm milk, cooking spray, and melted butter. The method involves separating the fish into portions, combining the dry ingredients to coat the fish, dipping it in milk, coating it in the mixture, baking it until browned at 325 degrees F for 15-20 minutes until the internal temperature reaches 145 degrees F.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    25 views1 page

    Parmesan Fish: Meat, Fish, and Poultry No.L 032 00

    Uploaded by

    David Bradley
    This document provides a recipe for Parmesan Fish. It yields 100 calories per 4 ounce portion. The ingredients include flounder or sole fillet, parmesan cheese, parsley, paprika, oregano, black pepper, basil, warm milk, cooking spray, and melted butter. The method involves separating the fish into portions, combining the dry ingredients to coat the fish, dipping it in milk, coating it in the mixture, baking it until browned at 325 degrees F for 15-20 minutes until the internal temperature reaches 145 degrees F.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    MEAT, FISH, AND POULTRY No.

    L 032 00

    PARMESAN FISH
    Yield 100 Calories 212 cal Carbohydrates 1g Protein 32 g Fat 8g Portion 4 Ounces Cholesterol 88 mg Sodium 395 mg Calcium 226 mg

    Ingredient
    FISH,FLOUNDER/SOLE FILLET,RAW CHEESE,PARMESAN,GRATED PARSLEY,DEHYDRATED,FLAKED PAPRIKA,GROUND OREGANO,CRUSHED PEPPER,BLACK,GROUND BASIL,DRIED,CRUSHED WATER,WARM MILK,NONFAT,DRY COOKING SPRAY,NONSTICK BUTTER,MELTED

    Weight
    30 lbs 3-1/8 lbs 1-2/3 oz 2/3 oz 1/3 oz 3/8 oz 1/8 oz 1 lbs 7/8 oz 2 oz 8 oz

    Measure
    3 qts 2 cup 2-1/4 cup 2-2/3 tbsp 2 tbsp 1 tbsp 1 tbsp 1-7/8 cup 1/4 cup 2-1/3 tbsp 1/4 cup 1/3 tbsp 1 cup

    Issue

    Method
    1 2 3 4 Separate fillets or steak; cut into 4-1/2 oz portions. Combine cheese, parsley, paprika, oregano, pepper and basil. Blend thoroughly. Reconstitute milk; dip fish into milk; drain. Lightly spray pans with non-stick cooking spray. Dredge fish in cheese mixture; shake off excess. Arrange fish in single layers on pans. 5 Drizzle about 1/4 cup butter or margarine over fish in each pan. 6 Using a convection oven, bake at 325 F. for 15-20 minutes or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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