Reviewed: Jun. 9, 2004

I liked this dish; however, drenching it in butter made the it greasy and heavy. I will make the breading again but will substitute the butter step either with the light olive oil mentioned below or with a butter substitute.

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ALLISONHALEY

Cooking Level: Intermediate

Living In: Napa, California, USA

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Reviewed: Jun. 9, 2004

Very nice... reminds me of Mom's recipe for white fish. I used haddock instead of the roughy due to the cost of orange roughy in this area.

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AuntieJ

Cooking Level: Expert

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Reviewed: Jun. 3, 2004

this dish is a big hit in our family and i've tried doing a few things differently. we found that regular bread crumbs tastes better and i've tried this breading with tilipa fish instead of the orange roughy and it tastes just as good.

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MYRNASKITCHEN

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: North Augusta, South Carolina, USA

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Reviewed: May 29, 2004

Really good, but next time I will cut the salt in half. I also sprayed the fish with Pam instead of using butter. Turned out great!

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MADISONLIBERTY

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Reviewed: May 25, 2004

This makes for a nice easy breading for fish. I used it on cod. Simple and quick!

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: May 25, 2004

We loved the flavor of this. Even though I made more substitutions than I intended, it was great. I used tilapia and light butter intentionally, left out the bread crumbs (!!!) because I discovered at the last minute that I was out. Used a little Italian Seasoning, which I ground and added some paprika for color. Thanks for a great flavor mix. Think I will try this combo the next time I "oven fry" chicken.

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THYMEFORME

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: May 17, 2004

Believe me! Roughy does NOT smell, or even taste fishy! A fish market person once told me "This is the fish for people who don't LIKE fish!" My Mother(who fried the best fish in the world)hated fish for more than 85 years. Once she agreed to try it and was amazed that she "hadn't even smelled it cooking!" My daughter, a fish hater from age 5, was also a convert. A good and interesting recipe, but I have one that is even more diet-friendly. That is the ONLY reason for my 3* review.

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SELEA

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Reviewed: May 11, 2004

This was a fabulous recipie. The fish came out flaky and tasty. Will make again and again!

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ADARENA

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Reviewed: May 11, 2004

I have made this recipe many times with great results. I keep frozen orange roughy from wholesale club on hand because everyone, esp. my 9 yr old, loves it. To save time I do not thaw, and simply place the ingredients on top of the fish (must bake longer). I substitute olive oil for butter, do not use the salt, and add fresh lemon slices. Very moist & tasty! Have also used tilapia, but prefer orange roughy.

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EMILYBEAR

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Reviewed: May 7, 2004

This recipe turned out quite nice. LOW FAT IDEA - I used Light Olive Oil instead of Butter and it tasted great. I will try soaking in milk next time. I also used frozen Roughy and thawed it from morning till evening. I love this moist non-fishy fish. Great Italian flavor. I will use a glass baking dish next time to keep the fish from slightly browning on the bottom.

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DATAJIVE

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Reviewed: Apr. 16, 2004

This wasn't anything special. It was extremely salty. The cheeses themselves contained enough salt so I don't think that adding more is prudent. I probably won't make again.

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SIERRAMUM

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 2, 2004

I've made this several times for my family and we all love it! I've used Tilapia each time since it was cheaper. The flavor is perfect for a light meal. I add a little lemon juice to the melted butter and I soak the fish filets in milk for a few minutes before I brush them in butter so they'll taste less fishy. Easy and quick but delicious!

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ALLISONHOFFMAN

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Reviewed: Mar. 28, 2004

This was really good. My fish hating husband even liked it and said he would eat it again. My kids said they liked it too. I made a few changes. I soaked my roughy in milk like previously suggested. Then I halved the salt and butter and added fresh chopped basil with the parsley. I also used home made bread crumbs instead of canned so my bread crumbs were larger. At the end I had some butter and bread crumbs leftover so I mixed them together and put them on top. Turned out good with the extra bread crumbs being crunchy. Not fishy either, which my husband hates.

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wife of taxman

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Reviewed: Mar. 27, 2004

Wonderful, easy recipe. I used fresh grated cheese, which added added to the flavor and helped keep the breading from being too dry.

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AMW1229

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Reviewed: Mar. 9, 2004

This is GREAT fish recipe. Very easy and tasty. I used this on orange roughy and talapia (very cheap fish!) too...thanks for a great recipe that will definately be used again during Lent! :)

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Lora

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Reviewed: Feb. 23, 2004

I tried a great tip i got from other reviewers...to soak the fish in milk prior to cooking...worked out great. Served with garlic and olive oil flavored couscous and was a real winner. Thanks to submitter and fellow reviewers.

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 16, 2004

I thought this was good; my husband thought it was great. We used much less butter than called for which worked fine. I also soaked the fish in milk for 10 minutes first to get rid of the fishy smell/taste. I only just started cooking fish myself, and this was very easy. Thank you.

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Kat

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Reviewed: Feb. 15, 2004

I loved this! I used it w/ orange roughy and freshly grated parmesan only...such a great addition to the delicate taste of this fish...I will definitely make this again!! Yum....

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THUESEN

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Reviewed: Jan. 31, 2004

This recipe was pretty good, but I'd probably be dissapointed if I ordered it at a restaurant. The leftovers were really good, though. I think it would be better to use dry parsley flakes than fresh chopped parsley, because in the leftovers it tasted a little overpowering. Overall, very good!

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SQUIRRELGIRL

Cooking Level: Expert

Living In: Columbia, Missouri, USA

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Reviewed: Jan. 28, 2004

This is an excellent recipe. I lightened it up a bit by dipping the fish in eggwhites before the breadcrumbs, then I sprayed the fillets with butter spray. The result was great.

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TAILORMOUSE

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Baked Orange Roughy Italian-Style

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