Baked Tilapia Fish Fillets USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
These made-from-scratch fish fillets are a quick way to vary the protein foods on your menu.
CACFP CREDITING INFORMATION
1½ oz eq meat
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
2 from 2 votes

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Line steam table pan (12" x 20" x 2½") with parchment paper. Place a baking rack on top of steam table pan. Spray rack with nonstick cooking spray. Set aside.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • In a small bowl, combine breadcrumbs and Herbs de Provence. Mix.
  • Lightly coat each piece of fish with mayonnaise. Top coated fish with the seasoned breadcrumb mixture.
  • Place coated fish on prepared baking rack. Bake for 15 minutes. Wash hands after touching uncooked fish. Heat fish to an internal temperature of 145 °F or higher for at least 15 seconds or until flesh is opaque and separates easily with a fork. Remove from the oven.
  • Serve 1 fillet. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Baked Tilapia Fish Fillets USDA Recipe for Child Care Centers
Amount Per Serving 1 Baked Tilapia Fish Fillet
Calories 76 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 26mg9%
Sodium 104mg5%
Total Carbohydrate 3g1%
Dietary Fiber 0g0%
Total Sugars 0g0%
Protein 12g24%
Calcium 13mg1%
Iron 0mg0%
*
*Marketing Guide

Notes

  • Contains fish (tilapia), eggs (mayonnaise), and wheat (breadcrumbs).  Breadcrumbs can be a hidden source of common allergens, which include
    milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in food where it might not be expected
    (breadcrumbs) and may be included in the ingredients statements as “spice”
    or “flavoring.”
  • Can use pollock, catfish, grouper, haddock, cod, halibut, rockfish, sole, or bass
    instead of tilapia.
  • Can substitute Italian seasoning (dried) for Herbs de Provence.
  • Choking Risk: Fish with bones can be a choking risk for children under the
    age of four. Remove all bones from fish before cooking or serving.
Yield / Volume
25 Servings:
Weight: 3 lb 7 oz
Yield: 25 fillets
50 Servings:
Weight: 6 lb 14 oz
Yield: 50 fillets