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Fish, Fries, and Herb Crusted Vegetables

Fish Fries Herb Crusted Vegetables
Yield: 50 Servings (0.5 cup)

Yield: 50 Servings (0.5 cup)

Ingredient Weight Measure
Bread crumbs 12 oz.
Ground pepper 1/2 tsp.
Italian herb seasoning, dried 3 Tbsp.
Lemon juice 2 fl. oz.
Oil, canola 4 fl. oz.
Onion powder 1-1/2 tsp.
Onions, diced 1/2" 6 oz.
Parmesan cheese, grated 8 oz.
Ingredient Weight Measure
Simplot Simple Goodness™: Sonoma Vegetable Blend 8/3lb 9 lb.
Preparation Instructions:
• Saute onions in oil over medium heat in a large stock pan.
• 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.
• Place 4 lbs 8 oz of Sonoma Blend in two separate perforated steam table pans (12" x 20" x 2 "). Steam each pan in a low pressure steamer for 12 minutes or until tender.
• CCP: Heat to 140°F or higher.
• Transfer the cooked vegetables into two steam table pans (12" x 20" x 2 ") which have been lightly coated with pan release spray; 1 pan for each perforated pan.
• Sprinkle of 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.
• Serve one #8 scoop for cup portion.
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