Reviewed: Jun. 8, 2007

Great, very quick and easy! Good weekday meal. I will definitely try with other types of fish.

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Tammy

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jun. 6, 2007

Very nice taste. I always worry about baking coated fish because sometimes the coating turns out mushy. This was quite good. I did have to cook a little longer than 15 minutes but I had a lot of Haddock.

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VICKY464

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Congers, New York, USA

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Reviewed: Jun. 6, 2007

Pretty great recipe--we used blue snapper steaks and they came out perfect. Very impressed with 15 min baking time--a quick and delicious way to impress your family!

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suslik

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Reviewed: May 15, 2007

this is a great recipie. simple to make...my boyfriend is a chef and he was completely impressed. he said it was better than the one he usually makes...didn't change a thing. thanks

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TREHUGHIP

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Reviewed: Mar. 28, 2007

Wonderful flavour! It's a must have for all fish lovers. I substituted egg for milk. Worked very well.

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Lyrrad

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Reviewed: Mar. 25, 2007

This was delicious - even my non-fish-eating husband liked it. I used stuffing mix instead of bread crumbs and egg instead of milk.

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JULIECO1

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Reviewed: Mar. 15, 2007

I will make this again. Had good flavor. Wasn't knock your socks off amazing though.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Mar. 1, 2007

I thought that this was a excellent recipe! I have used it several times and tried it on other, less expensive white meat fish and it was still tasty. Although I will say that it is best on the Haddock.

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Rebecca

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Reviewed: Feb. 23, 2007

A great vety simple baked haddock recipe. I did add some Emeril fish rub to the bread crumbs just to give it a little kick. The whole family enjoyed....there was none left. I we also had Down Home Macaroni and Cheese and peas. Thanks linda for a new way to cook my favorite fish.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Feb. 21, 2007

Good basic recipe, I didn't have Thyme so I used dill which was very good. My husband said he could eat this three to four times a week. I cooked for 15 minutes on 500 as instructed and the fish was perfect. The only thing I would do different is I would spray the bottom of the pan with some pam or something prior to cooking as my fish stuck a little. Otherwise great recipe that can changed everytime it is used.

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Katy

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Feb. 13, 2007

This was one of the best baked fish recipies I have ever had. My husband loved it. I was worried about baking at 500 degrees, but it came out moist and flaky. I followed the recipie, except I didn't have any milk, so I used a garlic vinairgrette salad dressing instead. I think it may have added a good flavor. Also, I added black pepper to the bread crumbs. Will add this to our favorites.

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Deedee-san

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Reviewed: Feb. 9, 2007

This was VERY VERY good! I expected it to be bland, it was not at all! Usually I make a lot of changes to recipes here, but I made this as-written and LOVED it! This is going in my "favorites" along with only 3 other recipes here.

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MOLNARJL

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Reviewed: Dec. 11, 2006

I didn't have any bread crumbs, or even corn flakes, so I used crushed flakes from Raisin Bran. Picking out the raisins was an adventure, but definately worth it. I followed the tip to brush the butter on, adding some lime juice to make it interesting. It was absolutely delicious, better than I expected from a thrown together dish. The bran flakes gave it more texture & a good flavor. I just wish I'd made more!

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Amanda

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Reviewed: Dec. 10, 2006

I surprised my wife with this dish one night and she absolutley loved it and its so easy to make

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timF

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Reviewed: Oct. 30, 2006

This was very good, but I think the future I might some extra spices to the breading to give it a little more kick. My fiances is one of those I don't eat fish people, but I had her try it and not only did she not die from eat she really enjoyed it.

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Brent V

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 25, 2006

This was fantastic. My husband loves fish, so I am always looking for different ways to prepair it. Very easy recipe, will make again

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KIVES105

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Reviewed: Sep. 12, 2006

This was a good baked haddock..not the best one I've ever made, but worth four stars. I did a couple of things differently. I actually brushed on the melted butter vs. drizzling it ~ you get a more even, better coating of butter (thus browning better) when it's brushed on. The other thing I changed was using Panko bread crumbs. That's just because Panko are the only type we use >=.=<

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Tammy

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Reviewed: Aug. 20, 2006

Other than the fact that I added more seasonings to the bread crumbs, I was very pleased with this dish. Apparently so was everyone else because when I returned for a second helping, it was gone! Thanks Linda!

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