The flavors in this recipe are good, I enjoyed it a lot. I don't recommend 20-25 minutes at 425 degrees though, since mine came out nearly burnt after 15 minutes. Maybe I used a different kind of dough. Just keep an eye on it!

Reviewed On: Aug. 24, 2009

Very fast and easy to make, and came out great. I didn't have feta, so used Parmesan. Probably a mistake, but wasn't bad. Surprised lemon wasn't necessary, but it really wasn't. Had a tough time pairing with wine due to fish/tomato/cheese combination. Went with an overly oaky chardonnay which didn't work too well. Really good with fresh baguette and butter. Great recipe!

Reviewed On: Jun. 15, 2009

Needs a little more salt. Marinated for about 3 hours, meat was very tender and flavorful.

Reviewed On: May 4, 2009