Reviewed: Mar. 18, 2012

Wonderful!! This will be my go to recipe for perch and walleye from now on. The breading was terrific. All 4 of my children ate this. I didn't have the lemon pepper so I substituted cajon seasoning and seasoning salt. Love this.

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Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Mar. 15, 2012

This recipe was a hit with the family - all three kids & my husband liked it. My husband was late from work and we wanted to eat his share before he got home! My picky eater even asked for seconds! I was looking for something new for Lent. This recipe was so easy & healthy, I think we'll add it to our regular rotation! I used a mild fish that was on sale and I added a little dash of garlic salt and omitted the paprika. Otherwise, followed the recipe ingredients. Baked in 425 degree oven for 20 minutes so that the fish finished at the same time as the pecan brown rice simmering on the stove. No need for foil to prevent overburning. Thanks for a great recipe!

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Reviewer:

J&RsMama

Reviewed: Feb. 17, 2012

This was pretty decent as-is, but was a little bland for my tastes. With some adjustments and additions, it was a huge hit with my boyfriend and me. I doubled the Parmesan, used Italian seasoning instead of just basil, and added salt, Chesapeake Bay seasoning, lemon pepper, and a bit of chili powder for extra kick. Delicious!

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Reviewer:

Windyote

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Highland Heights, Kentucky, USA

Reviewed: Feb. 7, 2012

This recipe rocks. Had it last night and every bit was delicious.

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Reviewer:

john4

Cooking Level: Intermediate

Home Town: Waterford, Michigan, USA

Reviewed: Jan. 24, 2012

Really good! Tried this with perch from one of our local lakse :) Used Panko instead of bread crumbs, but added Italian bread crumbs (?1/4 cup) Doubled the panko & parm cheese. Added couple generous shakes of lemon pepper, dash of onion powder, dash of garlic salt. Also melted about 4 TB Butter and dredged all the fish into it to coat well prior to dredging through the crumb mixture. Had a little left over, so I tried Imitation Crab as well. That was Even BETTER Than the fish, but should have been baked a little less!! Baked at 450 for 10 min (filets were on the small side) Then turned up to 500 for 2 minutes to get them good and crispy. Didn't burn at all and were done perfectly! Next time I might add a little salt and sub the butter for something more healthy-otherwise LOVED IT! Will make this again!

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Reviewer:

Bailey75

Cooking Level: Intermediate

Living In: Hutchinson, Minnesota, USA

Reviewed: Jan. 20, 2012

not much flavor

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Reviewer:

Judy

Reviewed: Jan. 7, 2012

This was an awful waste of freshly caught lake perch and Italian imported parmagiana. Should have known something was wrong when the recipe completely lacked salt. The bread crumb mixture, with its overabundance of paprika, resulted in the taste of an uncooked batter around these tasty morsels. Thankfully, we had cooked fish two ways, so half of the fish entree was edible. The Baked Parmesan Perch became dog food, regrettably.

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Reviewer:

RosaYoder

Reviewed: Nov. 26, 2011

Excellent base recipe. Here are my modifications to add that "kick" other reviewers were talking about- Louisiana style: I doubled the Parmesan, halved the paprika, omitted the basil, and added the following: ~1/8 t cayenne pepper, ~1/8 t Tony Chachere's, ~1/2 t lemon pepper. Absolutely awesome. I had left over breading so I threw it on some green beans halfway through sauteing them and they were awesome too- would undoubtedly be good on chicken, other veggies, potatoes, etc. as well. Also the perch I had was from the frozen section and very thin and small (quite an upsetting surprise...), so I baked it for 8 minutes on 400 and it turned out great. The breading really saved it.

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Reviewer:

sarahmarie

Reviewed: Aug. 26, 2011

This is now my favorite baked fish recipe. I think that this recipe is quick and easy. I love how the fish turns out slightly crispy. The next time I might try to spice it up by adding some hot pepper.

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Reviewer:

Planetearth55

Reviewed: Aug. 24, 2011

This recipe was really good. My family really liked it. I was kinda leary about the topping because it didn't look much like cheese when I first put it on the fish, but it turned out great, like the photos. I will make this again.

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