This recipe is good as a base to work from, but as it is, it doesn't work. I have made it twice, and each time resulted in a runny pudding without much flavor. Both times I have made it, I've had no cornstarch, so I've used flour. That may or may not have affected the thickness. But the pudding was bland regardless. I recommend doubling the vanilla, and at least tripling the sugar and flour/starch. When I did this the last time I made it, the pudding was a thick, creamy, and lovely, with just the right flavor.

Reviewed On: Nov. 20, 2009

Amazing recipe; I believe I added more parmesan than was called for, and I used fresh sage from my garden. Instead of putting the mixture back into the skins, I used four individual-sized casseroles and topped each one with extra parmesan. Wonderful! :D

Reviewed On: Jul. 22, 2009

A good, simple way to cook white fish. Good, but nothing spectacular. I used stuffing mix because I didn't have plain breadcrumbs or panko. I'd recommend sticking with the crumbs. Also, I doubled the amount of thyme and added about a teaspoon of garlic power, plus some salt and pepper, to the crumb mixture. And the milk didn't do much to help adhere the crumbs, so I think next time I'll use egg with a splash of milk instead. I used a broiler pan for this, and it cooked perfectly. Broiler pans are wonderful; if you don't have one, they are awesome for baking meat. The juices and fat run into the bottom of the pan, and with this recipe, it helped avoid soggy-bottomed fish. Overall, a great starter recipe.

Reviewed On: Dec. 21, 2008