Fish, Fries, and Herb Crusted Vegetables

Step 1

Preheat oven to 350˚F.

Step 2

Sauté onions in oil over medium heat in a large stock pan.

Step 3

Turn off heat and add lemon juice, seasonings, cheese and bread crumbs. Mix, then set aside, holding at 135°F or higher. CCP: Hold at 135°F or higher.

Step 4

Place 4 lbs. 8 oz. of Sonoma blend in two separate perforated steam table pans (12x20x2-inch). Steam each pan in a low-pressure steamer for 12 minutes or until tender. CCP: Heat to 140°F or higher.

Step 5

Transfer the cooked vegetables into two steam table pans (12x20x2-inch) which have been lightly coated with pan release spray; 1 pan for each perforated pan.

Step 6

Sprinkle bread crumb mixture over each pan of vegetables before serving. Bake at 350°F for 5-10 minutes until topping is lightly browned. CCP: Hold for hot service at 135°F or higher.

Step 7

Serve one #8 scoop for cup portion.