Delicious. I made with fresh-picked wild blackberries. We were low on sugar, so I used half the recipe amount... so the pie tasted almost like pure berries. Yum. The sweetness is subtle enough even for breakfast. Total hit in my house.

Reviewed On: Sep. 10, 2007

I LOVE this dish. Used it the first time I cooked for a man I'm in love with, and he had nothing but nice things to say about it. Beautifully colorful, and very tasty. My grocer didn't have fresh cod, so I made this with Talapia. I added a bit of zucchini, cause I had it sitting around. Instead of the foil packets, I put 2-3 servings in a small lidded casserole and baked the whole thing together. Delicious, juicy and oh-so-pretty. I'll use this any time I want something simple and yummy to impress company with!!!

Reviewed On: Dec. 18, 2006

Thanks for a great, easy, basic recipe - that doesn't use mountains of baking soda! I always bake with at least part whole wheat pastry flour. I used half that, and half all purpose. Also used butter. Will try margerine next time, so see if the texture changes. Whole wheat makes a denser biscuit (with more flavor), but these were still soft enough to be good. I melted a couple tablespoons of butter and brushed it on rather than dipping.

Reviewed On: Dec. 18, 2006