Reviewed: May 7, 2012

I love this recipe! It was so good. It will be great to fix for friends.

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Reviewer:

kaylasgramma

Reviewed: Apr. 30, 2012

Great fish! Not a big fish fan in general, but this was pretty darn good. Most of my kids liked it - still had a couple stubborn ones.

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Reviewer:

redscarlett

Cooking Level: Intermediate

Reviewed: Mar. 22, 2012

We used almond flour instead of ground almonds and baked in the oven instead of pan frying. My fiancé and I both enjoyed the flavor combination of almond and parmesan.

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Reviewer:

kgrove

Reviewed: Mar. 15, 2012

DELICIOUS! LOVED IT! I did add all the seasonings to the flour. I did not melt the extra Parmesan at the end - I just served it nice and crispy - so good!!!

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Reviewer:

Barbara H.

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Cooking Level: Expert

Reviewed: Mar. 14, 2012

Good seasoning blend; it seems as though the garlic pepper called for should be garlic salt. Fish may be sauteed or baked. Either way, 10 minutes total for 1 inch for pacific whiting.

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Reviewer:

Kimber4

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

We did not have lemon pepper so we doubled the garlic. Very Tasty. Even when warmed up days later as leftovers.

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Reviewer:

SeeJeepCrawl

Reviewed: Feb. 11, 2012

Very tasty! I didn't have ground almonds so I used bread crumbs and it worked out great. Family loved it and I will make again.

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Reviewer:

hotmomma2014

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

Fantastic! Make sure you grind the almond finely in a food processor. We tried to grind them as one would for baking but it wasn't quite enough. Also, we substituted fresh lemon juice and freshly ground black pepper for the lemon pepper seasoning. Next time we will also use less cheese. Great recipe.

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Reviewer:

Gypsy Bizarre

Cooking Level: Expert

Reviewed: Feb. 2, 2012

Wow this was good!!! My entire family loved it--what more could you ask for!!! The only thing I will do next time is to season the fish with a little extra lemon and garlic pepper. Otherwise great as is. Will definitely be one of my go to recipes.

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Reviewer:

Debi

Reviewed: Feb. 1, 2012

I didn't have any lemon pepper, so instead I used a garlic and herb seasoning that I have. I made the mistake of not measuring the seasoning and probably should have used more of it, because mine turned out a bit bland. Thankfully, though, a few splashes of lemon juice on top of the finished fillets really helped. The crust on this is amazing! I'm sure the crust would be good with pork chops or chicken fillets as well. I will make this again, but I will be sure to have (and measure) the lemon pepper. ;) Would give 4 1/2 stars if I could.

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