Reviewed: May 21, 2009

I loved it. I made it for some friends and they all wanted the recipe.

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Reviewed: May 13, 2009

Fantastic! I've never really liked fish, other than deep fried in a restaurant. My boyfriend feels the same. But we wanted to start eating healthier, and to incorporate fish into our weekly meal plans. After trying several recipes and types of fish, and throwing them out, we hit upon this. Winner! I used Icelandic Cod and otherwise made it exactly as written. The 500 degree oven temp made the fish 'gently crispy' yet moist and tender inside - perfect. Other recipes baked at a lower temp left the fish too soggy for me. I squeezed some fresh lemon on after it was done; next time I might try adding a little lemon to the milk. Even for people who aren't fish fans, give this a try with haddock or cod ... I bet you'll be a convert, like us.

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Rayne

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Reviewed: May 4, 2009

This was okay, but I'm doubtful that it will make a repeat performance on our dinner table. For the amount of haddock, the other ingredient amounts were overkill and wasteful. I could have gotten by with half the amount of milk and bread crumb mixture. The one plus came when I decided to grill instead of bake. That ensured a nice crunchy coating/crust; sprinkled with a bit of lemon juice added more flavor. Thank you for letting me try this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Apr. 22, 2009

I loved this one, nice and easy with great flavor!

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amandaz

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Reviewed: Apr. 21, 2009

this is a very tastey haddock recipe

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yohann

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Reviewed: Apr. 19, 2009

The BEST! My husband and agree we will use this recipe everytime we make a white-fish. We used Walleye and cornflake crumbs instead of bread crumbs and it was YUMMY!!! Recommend use of a wire rack inside baking pan like other reviewer. Best ever!

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6thSister

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Apr. 14, 2009

This is a wonderful recipe. So simple and so good! I used fresh Thyme and it was delicious.

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moconnor

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Reviewed: Apr. 7, 2009

Very nice recipe, we enjoyed it! I used a mixture of an egg with some milk for my fish and left the salt out. I added about one teaspoon of fresh thyme since I had some in the fridge and didn't pour melted butter over to bake, just sprayed with a bit of Pam (didn't want the extra fat/calories). Squeezed fresh lemon juice all over the fish once done, yummy!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 3, 2009

very good will try again. even my wife who doesnt eat fish enjoyed it along with my daughter.

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bgraz

Cooking Level: Expert

Living In: Braintree, Massachusetts, USA

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Reviewed: Apr. 1, 2009

This came out quite well. Did make a few adjustments.... I elevated the fish on a rack in the glass dish, still sprayed the bottom with PAM. Make sure to shake off excess milk from the fish, since that will make bottom soagy. I used orange roughy instead of haddock. The thyme coating was good, but not fantastic to my liking.

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FASTEDO

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Reviewed: Mar. 31, 2009

very good i drizzled with a little lemon juice before baking

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Mar. 26, 2009

This recipe was so delicious and very quick and easy to make. We will definitely make it again!

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kt729kt

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Reviewed: Mar. 25, 2009

I hadn't eaten fish in over 20 years until I decided to try again it last night. And this recipe has turned it around for me. It was SOOOOOO GOOD. I halved the recipe (just 2 of us). I soaked the filets in the milk (prior to adding the salt) for a couple hours to help reduce the fishy factor. Removed the filets from the milk, added the salt and proceeded with the recipe. I didn't use a rack and it was fine. No, the bottom wasn't crunchy, but it wasn't gloppy soggy either. When I pulled it out of the oven the fish was so flaky I would think it would have completley fallen apart trying to get it off a rack. It was light and the top was golden and crunchy and perfectly seasoned. I cannot wait to have it again. I'm still somewhat in shock....I eat fish now?? Never would have thought it possible. Thank you so much for a wonderful recipe.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Mar. 22, 2009

I did what I read on another review and put the fish on cooling racks to keep the bottom from becoming soggy. They turned out great. I used Italian bread crumbs and omitted the thyme because of the seasoned bread crumbs. Much better then deep frying. Also, the fish I used were bluegill. Awesome!!

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MEANNA

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Reviewed: Mar. 20, 2009

Don't use a rack!! I rated this 4 because it seems like a potentially good recipe. However, after reading reviews about soggy fish, I decided to try one reviewer's recommendation of placing the fish on a rack, on top of the baking pan. First, all of the butter dripped to the bottom of the pan, where it would add no flavor to the fish. I dribbled a little more butter on halfway though cooking. The fish ended up falling though the rack in a soggy mess. Even the top portion was soggy. The reviewer said theirs came out crispy, but mine was soggy pieces of broken fish. Interestingly, I also cooked some shrimp with the same procedure and it turned out great. I will try this recipe again with a regular baking pan and hope for better results. Good luck!

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Peg T

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Reviewed: Mar. 17, 2009

Excellent, this has become a staple for me. My family hated when I made fish because it always broke up--like hash because I was always flipping it. I don't do that with this and it has lots of flavour, easy, easy easy. Love it.

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Jen

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Reviewed: Mar. 14, 2009

I didn't think I could cook fish, but this recipe looked so friendly. I got rave reviews! I don't even like fish, but this was so light, flakey and buttery. It was delicious and so easy to make! My dad said, "Boy, you sure know how to cook a fish!" That was awesome to hear. My boyfriend said, "When are we having that fish you made again?" I love cooking for an appreciative audience and this recipe made me look like a great chef! Thank you for a great recipe. It's a staple in my dinner rotation now.

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mebie

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Reviewed: Feb. 19, 2009

This recipe is delicious! I am not much of a cook and this recipe is very easy and simple. Instead of all milk, I used one egg (and the rest milk). I used panko bread crumbs. I also sprayed the pan with Pam. It really helps it to not stick to the pan when it's done. I put it in the oven for exactly 15 minutes. The smell is very appetizing and the taste is light and buttery (I didn't even think those could go together!) It was so good, I made it again the next night. Definetely a keeper!

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username202

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Reviewed: Feb. 19, 2009

Very good. Tasty. Easy.

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Nancy

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Reviewed: Feb. 13, 2009

Excellent recipe. Only complaint is that it got a bit soggy. Though my wife's piece was crunchier and made me a bit jealous. Overall an enjoyable experience.

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SPICEDAWG

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