Don't use a rack!! I rated this 4 because it seems like a potentially good recipe. However, after reading reviews about soggy fish, I decided to try one reviewer's recommendation of placing the fish on a rack, on top of the baking pan. First, all of the butter dripped to the bottom of the pan, where it would add no flavor to the fish. I dribbled a little more butter on halfway though cooking. The fish ended up falling though the rack in a soggy mess. Even the top portion was soggy. The reviewer said theirs came out crispy, but mine was soggy pieces of broken fish. Interestingly, I also cooked some shrimp with the same procedure and it turned out great. I will try this recipe again with a regular baking pan and hope for better results. Good luck!

Reviewed On: Mar. 20, 2009

Simple and delicious! Thank you.

Reviewed On: Jun. 18, 2008

A nice change from a heavy red or heavy white sauce, however, there really wasn't any "wow" factor for me or the family. I used fresh ingredients, with the exception of oregeno, which I had to substitute for dried. I did add raw shrimp early in the pan with the onion mixture. After the kids ate theirs' I added some red pepper for a little kick, but still nothing to write home about, especially considering the amount of work that goes into it.

Reviewed On: Nov. 15, 2007