Reviewed: Nov. 9, 2009

I cant believe that I forgot to rate this dish when I have made it a few times now! This dish is sooooo good I make it with fresh cod.

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BRATTYBLUEEYES

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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Reviewed: Oct. 19, 2009

My 15 yr. old daughter and I tried this tonight and it is FANTASTIC! Definately will make this again! Thanks for the fantastic recipe!!

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nitalynne

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Reviewed: Oct. 1, 2009

My husband liked this recipe but I didn't care for the combination of flavors. I did feel the almonds on top were a plus and will add that to my next fish dish.

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LindaLou

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Reviewed: Sep. 19, 2009

This is a great recipe. If your tempted to use a mayonnaise other than the fat free, I can tell you the fat free is actually better when mixed with the other ingredients than the regular mayo. I tried them both and the fat free made a better sauce for the fish.

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SANDY98

Cooking Level: Intermediate

Home Town: Gadsden, Alabama, USA

Living In: Albertville, Alabama, USA

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Reviewed: Aug. 19, 2009

This was so good and really easy. I left out the seasoned salt, almonds and parsley and in the sauce I added about a teaspoon of horseradish. I also used half cod and half salmon together in the same dish and it was perfect for two people.

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mindy

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

OMG this is the best fish recipe ever. I used a 2lb bag of tilapia filets that I had and layed them out in a roaster pan then doubled the topping sauce. I omitted the nuts because I didn't have any, sure didn't miss them anyway. It only took 7 min. for this to be cooked and done. They were so juicy and flavorful I couldn't believe how good they were.

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pinkpetunia

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Reviewed: Jul. 17, 2009

this recipe is a family fave at our house (my mother even loves this dish, and she HATES fish)! I usually use frozen tilapia filets (straight from the freezer) and bake it for ~35 mins. in summer this recipe transitions very nicely to foil packets for grilling: use heavy-duty foil; spread a bit of olive oil on the foil; layer the onions, fish, sauce, and almonds; fold top and ends of foil over, leaving room for heat circulation; grill on rack over ~325F heat for ~18 mins (for frozen filets; ~12 mins for fresh or thawed). I thought my DH was going to lick the foil!! {G}

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MommiePretty

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Lehi, Utah, USA

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Reviewed: Jul. 17, 2009

I added chickpea to the dish and a pinch of paprika- the nuttiness of the beans go well with the almonds. My father loved it.

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Jenna

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Reviewed: Jul. 7, 2009

I loved this recipe. I made only small alterations. I used red onion as suggested, oregano instead of dill weed, half sour cream and half mayo(I added a little milk to thin it out) a little ceyanne pepper for kick and I did not toast my almonds I just put them over the top I also used fish seasoning instead of salt and pepper. It was not salty and baked it. This was very good thank you!

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Jun. 29, 2009

This turned out pretty well, but I can't justify giving it 4/5 stars since my husband made several modifications to the original recipe. The modifications that others suggested were using sour cream, instead of mayo and adding garlic. However, he mistakenly used cilantro from our herb garden instead of parsley. It definitely had a different flavor, but it was still pretty good. We had no problem eating almost a full 1lb. cod fillet with our son. We will probably try this recipe again sometime.

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beka

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Reviewed: Jun. 29, 2009

Heidi, your wonderful recipe inspired me to take it further a few steps. I have an abundance of yellow squash right now, so I added sliced squash and mushrooms to the onions, used almond meal per a previous reviewer, sprinkled it with Ms. Dash and served it over couscous, using cod. Very good! My husband, who usually says little while he eats, actually said it was good about 5 times!! Thank you for sharing!

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alowe

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Reviewed: Jun. 15, 2009

I've made this recipe about a dozen times, and it never disappoints! I LOVE it. Takes no time at all to make, but tastes very impressive. I've never failed to get numerous compliments whenever I make it. The only changes I've made is to use fresh red snapper, and after melting the butter in the dish, I add the onions and put it back in the oven for a bit before putting the fish on top. Simply a matter of taste-I don't like onions even slightly raw.

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Aisha

Cooking Level: Intermediate

Home Town: Carmel, California, USA

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Reviewed: Apr. 25, 2009

Instead of adding the amonds on top, I rolled the fish in Almond flour. (ground up almonds)

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Rynell24

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Reviewed: Apr. 19, 2009

This recipe was great. I used tilapia and substituted sour cream for mayo as I can't stand the stuff. I used Old Bay instead of regular season salt and didn't use as much as called for since many reviews said it was a bit salty. It turned out perfect. Even my boyfriend complimented the dish and he is hard to please!

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Sammi Rosin

Cooking Level: Intermediate

Home Town: Aberdeen, South Dakota, USA

Living In: Miami, Florida, USA

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Reviewed: Apr. 18, 2009

My whole family, including the kids who "only eat fishsticks" loved this recipe. Thanks!

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hollyberry

Cooking Level: Expert

Home Town: Norwalk, Ohio, USA

Living In: Willard, Ohio, USA

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Reviewed: Apr. 12, 2009

I followed the recipe to the letter except I used oregano in place of dill, and the mayo I used wasn't fat free. Great flavors, but the almonds made the dish for me.

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manofsteel

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Reviewed: Mar. 31, 2009

Our favorite fish recipe--even family members who don't enjoy fish like this. I made it tonight with fresh tilapia, following exact directions (used Mrs. Dash as seasoned salt). Delicious with jasmine rice and fresh green beans as sides.

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AUNT MAMIE

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

I liked the crunch of the toasted almonds on top and the flavors in my dish were complimentary. Possibly the choice of seasoned salt could have given the other reviewer an off flavor. I used 1/4 of a large yellow onion & sliced the onion very thin. The onion caramalized where it wasn't covered by the fish. I used Mrs Dash Garlic and Herb in place of the seasoned salt and just salted the fish before I added the sauce. I like a little bite so I added 1/4 tsp cayenne pepper to the sauce. I used 1/4 c lite sour cream and 1/4 c regular mayonaise and a sqeeze of fresh lemon juice, topping the sauce with minced parsley with no other substitutions. This was so easy and suitable for company. I looked great coming out of the oven and tasted wonderful. I used Basa Filets. A great recipe in about 30 minutes from start to finish!

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greengrower

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Saint Helens, Oregon, USA

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Reviewed: Mar. 9, 2009

This was tasty but the sauce was too thick. Next time I might spread it out a bit more or use less mayo.

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lacrucita2

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Reviewed: Mar. 7, 2009

Made this exactly as is, and it was awesome! My husband and I ate every morsel!

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deefeet

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