Almond Crusted Flounder

DIRECTIONS

CP: Thaw flounder 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 almonds, butter, panko bread crumbs, 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 flounder dry with absorbent paper towel to remove excess moisture.
5. Lightly spray sheet pans with nonstick cooking spray.
6. Arrange 10 pieces of fish on each sheet pan; lightly brush each fish fillet with oil, approximately 2-½ tsp (0.38 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 1-½ tsp (0.27 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. Using an oven on convection mode, bake at 350ºF (177ºC) 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).