Almond Crusted Cod

L-119-06 Meat, Fish and Poultry

Yellow
Moderate
100 Portions
1 fillet (5 oz)
18 X 26-inch Sheet Pans (5), Food Processor
375°F (191°C)
8 to 10 min.

INGREDIENTS

ItemMeasureWeightApprox issue

ALMONDS, SLIVERED

3 qt

2 lb 14 oz

BUTTER, SALTED, MELTED

1-¾ cup

14 oz

BREAD CRUMBS, PANKO, PLAIN

1-¼ qt

12 oz

JUICE, ORANGE, FRESH

1 cup

8-½ oz

GARLIC, PREMINCED, IN WATER

1 cup

6 oz

PARSLEY, FRESH, FINELY CHOPPED

1 cup

2 oz

2-⅛ oz

SALT

1 tbsp

0.63 oz

PEPPER, BLACK, GROUND

1 tbsp

0.24 oz

COOKING SPRAY, NONSTICK

1-¼ oz

FISH, COD, FROZEN, THAWED

100-5 oz

31 lb 4 oz

33 lb 4 oz

OIL, CANOLA

½ cup

3-¾ oz

SALT

¼ cup

2-½ oz

PEPPER, BLACK, GROUND

1 tbsp

0.24 oz

WATER

1-⅔ cup

14 oz

DIRECTIONS

CP: Thaw Cod under refrigeration at 41°F (5°C).

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Pulse almonds in a food processor for 30 to 45 seconds, until coarsely ground.
  3. In a mixing bowl, combine ground almonds, butter, panko, orange juice, garlic, parsley, 1 tbsp (0.63 oz) salt and 1 tbsp (0.24 oz) black pepper; mix well. Reserve for use in Step 10.
  4. Pat thawed cod dry with absorbent paper towel to remove excess moisture.
  5. Lightly spray sheet pans with nonstick cooking spray.
  6. Arrange 20 pieces of fish on each sheet pan; lightly brush each fish fillet with oil, approximately 1 tbsp + 2 tsp (0.75 oz) per pan.
  7. Combine ¼ cup (2-½ oz) salt and 1 tbsp (0.24 oz) pepper and evenly season each side of the fish; approximately 1 tbsp (0.55 oz) per pan.
  8. Portion 2 tbsp + 2 tsp (0.80 oz) of almond mixture onto each fillet, using leveled No. 24 scoop; spread topping evenly to the edges.
  9. Add ⅓ cup (2-¾ oz) water to the bottom of each sheet pan to retain moisture and prevent fish from sticking.
  10. In an oven, on convection mode, bake at 375ºF (191ºC) for 8 to 10 minutes. CCP: Internal temperature must reach 145ºF (63ºC) for 15 seconds.
  11. Serve immediately or CP: hold hot at 135ºF (57ºC).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode.  If using other models of combi oven or a convection oven, times may vary (using an older convection oven may require extra cook time to achieve the desired final product). 
  2. In Step 12, for optimal results, batch cooking techniques are recommended to ensure the best final cooked quality for the cod fillets.
  3. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories231
Carbohydrates6 g
Sugars*1 g
Protein26 g
Fat12 g
Saturated Fat2.8 g
Sodium452 mg
Calcium53 mg
Fiber1.8 g
Combat Capabilities Development Command-Soldier Center // U17-238