Reviewed: Feb. 5, 2008

FANTASTIC! So easy, my 9 year old made it! Served over an almond mushroom rice pilaf...and added minced jalopenos on top (without the seeds) and used EVOO instead of butter.

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Shandi

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Reviewed: Feb. 1, 2008

Excellent as written, but OUTSTANDING with the following: add 1 Tbsp of lemon pepper and 2 Tbps of grated parmesan (total of 3 Tbps). I kept the heat at 500, but covered it (lightly, not wrapped around the pan) with tin foil for the last 3-5 minutes, as it was showing signs of blackening. We will keep this one!

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Cindy

Cooking Level: Expert

Home Town: Yorklyn, Delaware, USA

Living In: Smyrna, Delaware, USA

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Reviewed: Jan. 28, 2008

This is the BEST fish recipe I have tried in a very long time...I used Tilapia. My husband ate it right up and asked me to make it again soon. That's a bonus since he is not a big fish fan.

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Julie L

Cooking Level: Expert

Home Town: Fenton, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Jan. 17, 2008

Flavor wasn't great even after adding salt, pepper, and garlic powder. Had to triple the breading and butter to coat 1lb of fillets. Temperature and cooking time were perfect though.

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DUBYANGE

Cooking Level: Expert

Living In: Warren, Michigan, USA

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Reviewed: Dec. 31, 2007

I really enjoyed this recipe, but I only gave it four stars because I took the advice of other reviewers and added a bunch of lemon pepper. Without this extra flavor, I think the fish wouldn't have been flavorful enough.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Nov. 2, 2007

Easy and moist, however a little bland. Needs a kick.

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Africanmom

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2007

The fish cooked beautifully but the flavour was lacking. The paprika overwhelmed the basil and parma, so it was very one-dimensional. I look forward to trying different flavour combos.

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Tara7373

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Reviewed: Oct. 17, 2007

The fish stuck to my pan and ruined it. I think 500 is to hot to cook it. I will not make again.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 2, 2007

I used pollock, I used panko and it was a quick and tasty way to cook fish. It didn't make the house smell fishy, which is nice.

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reneembm

Cooking Level: Professional

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Reviewed: Sep. 4, 2007

excellent a keeper.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Aug. 27, 2007

I made this using tilapia filets and my wife loved it. I did add Kosher salt and black pepper to taste. She's never been a big fish eater, but she's asking me to cook fish at least once a week.

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CONRADTRPT

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Reviewed: Jun. 1, 2007

This recipe came out a bit bland. I probably won't be making it again.

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Marybeth

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Pembroke, Massachusetts, USA

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Reviewed: Apr. 18, 2007

The family and I enjoyed this easy recipe.I added a tbsp of lemon and pepper seasoning to it and it turned out fine. I also cooked it on 400 degrees as mentioned before.

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Jackie B

Cooking Level: Beginning

Home Town: Gaffney, South Carolina, USA

Living In: Bitburg, Rheinland-Pfalz, Germany

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Reviewed: Mar. 19, 2007

Not bad, but prepared exactly by the recipe turns out fairly bland. Will try again and adjust the spices.

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xezer

Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA

Living In: Ekaterinburg, Sverdlovsk Oblast, Russia

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Reviewed: Mar. 13, 2007

It was OK. I expected more out of the spice mixture, but it fell a bit flat for me. The fish was light and flaky, however.

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Peggy

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA

Living In: Brunswick, Ohio, USA

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Reviewed: Mar. 5, 2007

I prepared this with no modifications on perch. Ultrasimple and ultrafast to prepare. It was quite good, but could have used a little more zing for my taste. As others have noted, it did need to be baked slightly longer than the 10 minutes the recipe calls for to get more crispiness out of the baking process. I will make this again and will also try it on other kinds of fish. Thanks, Carol!

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JOHN STERBENZ

Cooking Level: Intermediate

Home Town: Dearborn Heights, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Mar. 2, 2007

It didn't turn out crispy I even cooked it for extra time to try to crisp the outside of the fish. The flavor wsan't what we expected either.

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CHB

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Reviewed: Feb. 22, 2007

This was really good- better than expected. I used a basa fillet, was going to use two, but I didn't realize that the butcher (fishmonger?) only gave me one! I increased the parm by a little and decreased the paprika. I had a little extra butter left over, which I drizzled over the fish and baked at 400 instead of 500 for about 20 minutes (or so). Served with Garlic Parmesan Orzo. Very yummy.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

This was a great recipe. I used Italian Bread crumbs and also added a little garlic powder. i didnt measure anything, just kind of tossed everything in a bowl. My family RAVED over it.

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Rita

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Reviewed: Feb. 11, 2007

This recipe is so good. My boyfriend loved it. I made a few minor changes to make it a little spicier for him. I omitted the paprika and used chili powder instead. I also added a teaspoon of garlic powder and 1/4 teaspoon of red pepper flakes. I also used italian flavored bread crumbs instead of the plain. I will definately be making this again, its so easy!

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