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Publix Aprons Recipes

Grouper Franšaise, Seasoned Oven Browns, and Peas With Mushrooms

Total Time - 35 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare potatoes and begin to bake - 10 minutes
  • About 10 minutes into bake time, prepare grouper and begin to cook - 15 minutes
  • Prepare peas and serve - 10 minutes

Grouper Française With Roasted Rosemary and Garlic Oven Browns, and Peas and Mushrooms

Grouper Française

2 eggs (or 1/2 cup egg substitute)
1/2 cup grated Parmesan cheese
1/4 cup flour
1/4 teaspoon seasoned salt
4 grouper fillets (1 1/2 lb; thawed, if needed)
1/3 cup canola oil

1. Preheat large sauté pan on medium-high 2–3 minutes. Combine eggs and Parmesan cheese in shallow bowl; combine flour and seasoned salt in second bowl. Place oil in pan; swirl to coat.
2. Dredge grouper fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Place fillets in pan (wash hands); cook 3–4 minutes on each side or until internal temperature of fish reaches 145°F. Use a meat thermometer to accurately ensure doneness. Serve.

CALORIES (per 1/4 recipe) 430kcal; FAT 26g; CHOL 175mg;
SODIUM 370mg; CARB 7g; FIBER 0g; PROTEIN 41g;
VIT A 8%; VIT C 0%; CALC 15%; IRON 15%

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Seasoned Oven Browns

1-2 sprigs fresh rosemary (rinsed)
1/4 cup frozen diced onions
2 tablespoons canola oil
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon roasted garlic
1 (20-ounce) package refrigerated red potato wedges

1. Preheat oven to 425°F. Snip rosemary, leaves only, using kitchen shears (1 tablespoon); place in medium bowl.
2. Stir in remaining ingredients (except potatoes) until blended. Stir in potatoes until evenly coated; spoon mixture into 2-quart baking dish. Bake 25–30 minutes or until potatoes are tender and golden. Serve.

CALORIES (per 1/4 recipe) 150kcal; FAT 7g; CHOL 0mg;
SODIUM 530mg; CARB 18g; FIBER 4g; PROTEIN 4g;
VIT A 0%; VIT C 8%; CALC 0%; IRON 4%

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Peas and Mushrooms

2 tablespoons butter
1 (10-ounce) box frozen green peas
1 (7-ounce) can mushroom pieces (drained)
1 tablespoon sliced pimientos
1/2 teaspoon seasoned salt

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat.
2. Stir in remaining ingredients; cook 5–6 minutes, stirring occasionally, or until thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 110kcal; FAT 6g; CHOL 15mg;
SODIUM 420mg; CARB 11g; FIBER 4g; PROTEIN 4g;
VIT A 35%; VIT C 25%; CALC 2%; IRON 8%

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Shopping List

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Add to your grocery list 2 tbsp butter
Add to your grocery list 2 eggs (or 1/2 cup egg substitute)
Add to your grocery list 1/2 cup grated Parmesan cheese
Add to your grocery list 1 (20-oz) package refrigerated red potato wedges

Dry Grocery
Add to your grocery list 1/8 tsp black pepper
Add to your grocery list 1/3 cup + 2 tbsp canola oil
Add to your grocery list 1/4 cup flour
Add to your grocery list 1 (7-oz) can mushroom pieces
Add to your grocery list 1/4 tsp roasted garlic
Add to your grocery list 1 tsp seasoned salt
Add to your grocery list 1 tbsp sliced pimientos

Add to your grocery list 1 (10-oz) box green peas
Add to your grocery list 1/4 cup onions

Add to your grocery list 1-2 sprigs  fresh rosemary

Add to your grocery list 4 grouper fillets (1 1/2 lb)

Suggested Items
Add to your grocery list Cuban bread
Add to your grocery list berry-filled pie or pastries

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Utensils & Cookware

  • 2 large sauté pans, tongs
  • 2-quart baking dish
  • medium bowl
  • 2 shallow bowls
  • kitchen shears
  • cooking spoons
  • meat thermometer
  • knife and cutting board
  • measuring utensils
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Aprons Advice

If grouper isn't available, you can use haddock or mahi fillets. Also, you can use 1/2 teaspoon dried rosemary instead of fresh rosemary for the potatoes.
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Recipe Version seaf0004