Reviewed: Jun. 7, 2005

Awesome! Our favorite brand of feta has a new added flvr with lemon, garlic and oregano. Used this with excellent results. I used basil sold in a tube located in our bagged salad dept. Sparingly buttered the pan, 2 dabs of butter on my halibut filet, lemon pepper and other seasonings. Will make many times over. Thanks!

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: May 30, 2005

I got HUGE steaks so they neede to cook twice as long as suggested. I enjoyed this, but my husband was not a fan.

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HELYNNSPAFF

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Reviewed: May 9, 2005

Very tasty and easy to cook! Took less than 30 min for the entire meal! A perfect meal for a first time or experienced cook!

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AMYEBY

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Reviewed: May 9, 2005

This was SO delicious and SO easy! I'm definitely adding this to my collection of "regulars."

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KRIS10JOY7

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Reviewed: Apr. 20, 2005

My husband loved it (said it tasted like a $50 gourmet restaurant meal), but I thought it was just OK. Probably just my taste. It looked very pretty, though!

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ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Apr. 19, 2005

We love this recipe. We make it for ourselves and for company. The colors are gorgeous (white feta, red tomatoes, green basil) and it looks delicious right out of the oven with the feta slightly browned... mmm! We take a nice big piece of fish and throw everything on there (i.e. a whole zucchini, etc) and it's like having a big salad on top of your piece of fish. We don't serve it with any sides because the topping is enough. Just a glass of white wine and you're set! One recommendation -- In order for the fish not to dry out, it's best to use an evenly thick piece of fish. We've made this recipe about 8 times and it always turns out juiciest when the piece has an even thickness. Great recipe for beginner cooks! Really impressive! : )

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WashingtonHuskiesFan

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 18, 2005

WOW - easy, perfect and utterly delicious! I seasoned the steaks with a little garlic powder and a spray of olive oil before adding the topping

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wendysf

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Reviewed: Mar. 10, 2005

This recipe was wonderful. I used Flounder instead of Halibut because that is what my grocery store had. I also used canned tomatoes instead of fresh. It was still absolutely fantastic. It tasted like it came straight from a restaurant. I loved the feta cheese.

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JODIMASTICS

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2005

A great recipe made much better by reading the feedbacks. I took care to season the halibut before applying the topping. I added crushed red pepper flakes to the topping and substituted dry tarragon for the fresh basil with some in the topping and some on the halibut. Finally, I cooked it about 10 minutes longer and my wife and I dined with gusto!

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JUMBOJOHN

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Reviewed: Dec. 1, 2004

Excellent, maybe less toppings

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OUMARIE

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Reviewed: Dec. 1, 2004

Very good with LOTS of toppings!

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MISKITYN

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Reviewed: Nov. 15, 2004

i would have never thought fish and feta cheese would compliment each other so nicely. i did make some minor subsitutions to accommodate what i had on hand. i used lots of spinach(instead of basil) and omitted the zucchini. i added a dash of red pepper flakes and some garlic powder to the mix. i loosely covered with foil until the last 10 minutes. this kept the feta from burning too much and the tomatoes from turning to mush... i will definately make this again

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ewok2

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Reviewed: Nov. 10, 2004

An Excellent recipe!! It is so fresh and full of flavor. I wouldn't change a thing.

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MCANNIS

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Reviewed: Oct. 12, 2004

Wow, This recipe was great! I substituted yellow peppers for the zucchini and used fresh grape tomatoes. Everyone loved the feta. Very tasty.

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CHERIERM

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Reviewed: Oct. 5, 2004

This recipe was amazing. I made a lot more of the topping (because I had a bunch of zucchinis), and it was really good just as a side.

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SHARONB78

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Reviewed: Sep. 5, 2004

The dish was too watery from the tomatoes. At 450 degrees, the feta burns a little. The halibut should also be seasoned before baking with some sort of seasoning (I haven't figured it out yet!) AND with lemon juice and butter. The steak did come out a little bland. Eggplant would have been a nice addition to the zuccini.

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