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Pistachio-Caper Baked Daurade
Recipes
Pistachio-Caper Baked Daurade
4 servings
15 minutes total

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

    1. Preheat oven to 375°F. Melt butter. Place butter, panko breadcrumb, nuts, cheese, and capers in food processor bowl; pulse until finely crumbled.
    2. 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.