Reviewed: Jan. 8, 2009

Very tasty & very easy to make! I didn't have paprika (I also find paprika to be bland tasting) so I used lemon pepper instead as suggested by another reviewer and it was yummy! Thanks!

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Connie

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Jan. 5, 2009

This looked really good out of the oven and was easy to prepare. It wasn't nearly as good as I thought it would be. I followed the recipe and even used a seasoned breadcrumb, but it wasn't that flavorful. It definitely needed salt! I probably won't make it again...

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adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 18, 2008

My local supermarket doesnt sell tilipia anymore so I decided to try perch. To my surprise I liked Perch better taste alot like tilpia but doesnt get mushy. This is a good start to my perch eating adventures and since there are only 3 perch recipes Ill have to do recipes that call for tilpia but use perch. This was light and simple and will probally make again but doctor it up.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Nov. 23, 2008

This made for some good, easy, fast perch. I did cut back on the paprika, doubled the parmesan, and added 1t each of lemon pepper and Tastefully Simple's Garlic Dill seasoning. Instead of dipping the fillets in the seasoning, I just covered the top of each after brushing on the melted butter. The fish was juicy with plenty of flavor.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

I did not like the flavor of the rub at all.

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jgregory

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Reviewed: Nov. 1, 2008

I followed this exactly it was sooo good omg will make again. And super easy.

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LADYTRUTH20

Cooking Level: Expert

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Reviewed: Oct. 18, 2008

This was really excellent. I made it with orange roughy because that's what I had on hand. Will definitely use again.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 14, 2008

This was overall a good and flavorful way to make baked fish. Usually you find baked fish to be lacking in taste when you don't use a ton of butter etc. Also works well with other fish like Flounder. Definitely use the lemon-pepper for extra flavor, or your favorite herbs...

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remark147

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Reviewed: Oct. 12, 2008

My husband and I were looking for a new way to bake fish. This recipe was wonderful except my young daughter did not seem to care for it. For a family with young children maybe not the best choice. I used butter flavored cooking spray instead of the melted butter and added some salt to the seasoning mix. Overall a great recipe.

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mphelps

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

My husband loves perch. I think its too bland. I cooked this recipe because I wanted to find a way to make it that would satisfy him. It came out so well that I wanted to taste some, but he gave some to our son and there was nothing left. I did turn down the temperature a little, and I did not have the Parmesan so I did without it.

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sdbruno

Living In: Hillside, Illinois, USA

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Reviewed: Sep. 20, 2008

I used tilapia and mixed Italian and panko bread crumbs. Took advice of others and added garlic powder, red pepper flakes and lemon pepper, and an extra tablespoon of parmesan. BUT it still wasn't crispy and it tasted bland. I will not be trying this again.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 8, 2008

My family loved this recipe. I used pollack fish and added a bit more seasoning to it than the recipe called for, but as a base recipe, this one is a keeper and I will follow it often!

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Skycladcresteds

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 28, 2008

The cooking method for this recipe is good...I like that it is baked and not fried. It cooked perfect at 500 for ten minutes. I only gave three stars because it was bland. I did not have lemon pepper seasoning as others suggested, so I will try that next time. I thought the basil was overwhelming a little and didn't go well with the fish...I think I may have put too much, but I still don't like the spice combo.

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Megan

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Reviewed: Jul. 21, 2008

This was okay. I added crushed red pepper and white pepper for a little more spice. Like others suggested, I cooked it far longer than what the recipe called for. I cooked for about 20 minutes and it had a nice crispy cruch on the bottom. Next time, I will try flipping the fish half way through cook time to (hopefully) get more crunch to the crust.

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TRACYM6793

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 1, 2008

Tasty as written! Thanks!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: May 30, 2008

Used the basic premise of this recipe, only I added some seasonings to the bread crumb/parm mixture (making it more of a cajun-y mix). It was by far and away the best fish I have ever cooked (and really, it takes a lot for me to even eat fish...I am just trying to force myself to eat it as of late). It was slightly better when served with a nice remoulade. Thanks!

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Chikee

Cooking Level: Intermediate

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Reviewed: May 26, 2008

Wanted to do something different with my perch. This recipe was simple and delicious, plus I had everything it called for on hand, I did add some Lemon Pepper as others suggested, it was wonderful

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SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

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Reviewed: May 15, 2008

Very good Recipe, as others have noted always make more, because Perch shrinks quit a bit.

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Cheryl

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Apr. 15, 2008

I didn't like this recipe at all. When the fish was done, it looked heavily spiced, but it tasted surprisingly bland. Rather than being crisp after baking, it was crumbly. Before eating the fish, I sprinkled some garlic powder on each piece simply to give the dish a bit more pizzaz. Sorry. This recipe was just not for me. :(

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 31, 2008

I lpve this recipe, it can be used with any kind of fish. I've used it with tilapia and salmon as is without any adjustments and the whole family loves it.

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