Everything Topped Cod

24 16-oz. portions Yield

Ingredients

  • 6 ct. GFS Large Grade-A Eggs
  • 24 ct. 4 oz. Cod Loins
  • 2 c. (Recipe) Everything Topping
  • 6 lb. (Recipe) Ratatouille
  • 6 lb. (Recipe) Gold Cheddar Potatoes
  • 12 oz. Fresh Herb Oil, placed in a squeeze bottle

Preparation

Wash hands.

1. Break the eggs into a stainless-steel mixing bowl. Add a small amount of water. Whisk until blended. Place in a covered storage container.

2. Place the cod loins, skin-side down, on paper toweling to drain. Brush the cod with egg wash. Sprinkle 2 tsp. of everything topping over each cod loin. Sprinkle 1 tsp. of seasoned breadcrumbs over the everything topping. Sprinkle 1 tsp. of everything topping over the breadcrumbs. Place in a covered storage container in a single layer. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 41°F or below.

To prepare à la carte:

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1. Place a cod loin on an oiled metal baking pan. Place in a 350°F convection oven. Bake 10 minutes or until cooked through.

2. Spoon 4 oz. of warmed ratatouille on the front half of a heated serving plate. Spoon 4 oz. of warmed gold cheddar potatoes on the top half of the plate next to the ratatouille.

3. Place the cod on top of the ratatouille. Drizzle 1 tsp. of herb oil on the plate around the potatoes and ratatouille. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.