Baked Cod Olé

Baked Cod Olé
Rating: 
Main Dishes
Prep time: 30 minutes
Cook time: 15 minutes
Makes: 25 or 50 Servings

Description

In Puerto Rico, the Dominican Republic, Barbados, and other parts of the Caribbean seafood is very popular. Each island has its own specialty dish and many include baked fish. Cod is a popular choice; it is versatile and can be baked, poached, or grilled.

1. Preheat oven to 400 °F.

* Lime juice, fresh squeezed, seeds removed or Lime juice, bottled
3/4 cup
1 1/2 cups

2. To make dressing: In a small bowl, whisk together lime juice, olive oil, black pepper, and salt. For 25 servings, about 9 limes. For 50 servings, about 18 limes.

Olive oil
2 tsp
1 Tbsp 1 tsp
Black pepper, ground
1 tsp
2 tsp
Salt, table
1 tsp
2 tsp
*Tomatoes, fresh, 1/4" diced
1 lb 14 oz
1 qt 1 1/4 cups
3 lbs 12 oz
2 qts 2 1/2 cups

3. Prepare salsa: In a large bowl, combine tomatoes, onions, and cilantro. Add dressing and toss.

*Onions, fresh, peeled, 1/4" diced
1 lb 7 oz
1 qt 1 1/4 cup
2 lbs 14 oz
2 qts 2 1/2 cups
*Cilantro, fresh, chopped
2 oz
1/2 cup
4 oz
1 cup
Nonstick cooking spray
1 spray
2 sprays

4. Coat sheet pan (18” x 26” x 1”) with nonstick cooking spray. Place fish portions on sheet pan(s) with about 1” of space between each piece. For 25 servings, use 1 sheet pan. For 50 servings, use 2 sheet pans.

Cod fish fillets, fresh or frozen (each piece should be about 2 1/4 oz)
3 lbs 8 1/4 oz
25 pieces
7 lbs 1/2 oz
50 pieces

5. Top each piece of fish with 1/3 cup (No. 12 scoop) of salsa (about 2 1/3 oz).

6. Roast for 12-15 minutes. When done, fish will flake easily with a fork. Critical Control Point: Heat to 145 °F or higher for at least 15 seconds.

7. Serve 1 fillet topped with 1/3 cup (No. 12 scoop) salsa. Critical Control Point: Hold at 140 °F or higher.

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Serving

CACFP Crediting Information: 1 fish fillet topped with 1/3 cup (No. 12 scoop) salsa provides 1 1/2 oz. equivalent meat and 1/4 cup vegetable.

Variations:

Tilapia, halibut, or other white fish can be substituted for cod.

For a household recipe that yields 6 servings see:https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/baked-cod-ol.

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