You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- 12 tablespoons herb garlic butter, melted
- ½ cup panko bread crumbs
- ¼ cup shelled salted pistachios
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon capers, drained
- Nonstick aluminum foil
- 1 ½ lb daurade fillets, skin removed
Steps
- Preheat oven to 375°F. Melt butter. Place butter, panko breadcrumb, nuts, cheese, and capers in food processor bowl; pulse until finely crumbled.
- Place fish on foil-lined baking sheet; top fillets with breadcrumb mixture. Bake 10–12 minutes until topping is golden and fish is opaque and separates easily.
Additional Information
Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
Pan-fry: Preheat 3 cups canola oil in large sauté pan on medium-high 4–5 minutes. Coat fish with beaten egg; coat with ranch/herb coating mix. Fry fish 2–3 minutes on each side or until opaque and separates easily. Add ranch dressing for dipping.
Grill: Preheat grill. Coat fish with spray and ½ teaspoon kosher salt. Grill 3–4 minutes on each side or until opaque and separates easily. Combine ½ cup pimientos, ¼ cup tomato basil feta cheese, and 1 tablespoon chopped fresh oregano for topping.
Additional Information
- Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
- Pan-fry: Preheat 3 cups canola oil in large sauté pan on medium-high 4–5 minutes. Coat fish with beaten egg; coat with ranch/herb coating mix. Fry fish 2–3 minutes on each side or until opaque and separates easily. Add ranch dressing for dipping.
- Grill: Preheat grill. Coat fish with spray and ½ teaspoon kosher salt. Grill 3–4 minutes on each side or until opaque and separates easily. Combine ½ cup pimientos, ¼ cup tomato basil feta cheese, and 1 tablespoon chopped fresh oregano for topping.