Reviewer:

Reviewed: May 3, 2012

total hit with my family! Different way to cook cod than the ritz/butter topping. Some of them said it was like and au gratin style fish!

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Reviewer:

kwheeler

Reviewed: May 1, 2012

Holy Moly!!! I used Swai for the fillets, Cavender's greek seasoning and plain salt instead of seasoned salt, took other reviewer's recommendation of subbing sour cream for the mayo, and I forgot the Almonds, but WOW!!!! Incredible flavor. Easy to prepare, and everyone LOVED it! We just had a greek salad on the side to go with it. Thanks for an incredible recipe!

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Reviewer:

AZSRT8

Reviewed: Apr. 18, 2012

Made this recipe with a large trout excellant results.I will most definately be making again,next time for guests.

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Reviewer:

brownster

Reviewed: Apr. 9, 2012

Delicious. I substituted thyme for the dill. The toasted almonds make the dish

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Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Bastrop, Texas, USA

Reviewed: Mar. 25, 2012

This was exceptionally good. I used french-fried onions and the hubby loved it!

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Reviewer:

Karen

Reviewed: Mar. 13, 2012

I've made this several times and it's turned out great each time. The last time I used catfish fillets, marinaded them in vodka with a little olive oil and cajun spice mix for about 9 hours. I also sprinkled the cajun mix on the bottom of the dish and mixed it into the sauce. The flavor didn't come through as strong as I had hopped, but still very good. Thanks for the recipe!

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Reviewer:

Jules P

Reviewed: Mar. 11, 2012

What a great receipe! While cooking it I realized I had no mayo so had to use sour cream and only had a few green onions so I chopped them up with some spinach and laid that under the fish. And no harm done...it was absolutely delicious! Not often that one can make a restaurant quality dish so quickly! Thank you so much for sharing.

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Reviewer:

Cas

Reviewed: Mar. 9, 2012

I thought this dish was delicious! I almost never take seconds, but this made me want thirds! I used cod. It was moist and flakey. The only reason I could see why someone would not care for this dish is if you prefer your fish firmer (like Grouper) and dry (many people overcook fish). I use the thicker part of the cod for this recipe and save the thinner piece for pan-frying. Thank you for posting, Heidi!

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