Reviewed: Oct. 2, 2009

My guests loved it, especially the presentation (they all thought it could be served in a restaurant). I was less enthusiastic. There was nothing wrong with the flavours, just a little bland. But I will take the suggestions of other Cooks and add some garlic to the butter sauce, as well as make more of the sauce. I will try this one again!

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Hunter's Mom 2008

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Sep. 10, 2009

Due to my fear of undercooking things, I think I overcooked it... nevertheless, it was easy to prepare and didn't smell up the house the way fish usually does, so I liked it. I added bread crumbs and parmesan cheese and doubled the butter-lemon sauce. I also used cajun seasoning instead of salt.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 2, 2009

This was a nice idea, different from the typical fish I usually make. I added some garlic to the rice. Next time, I would take JD123's advice and make more of the sauce part.

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ray

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

My husband said it was a five. I don't care for baked fish so for me a four, which is good. I used fresh broccoli,steamed slightly. Also used lemon pepper instead of the salt which gave it added flavor. Will make this again.

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Kaiser

Cooking Level: Intermediate

Living In: Lake Tahoe, California, USA

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Reviewed: Jul. 22, 2009

I would rate this 4 1/2 stars if I could. This was delish. I too used fresh broccoli, steamed slightly. Brown rice and lemon pepper in place of salt and pepper. Yummy. Will be making this again, real soon!

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sizzlin'incanada

Living In: Georgetown, Ontario, Canada

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Reviewed: Jul. 15, 2009

It was delicious and impressive! I subbed chopped spinach for the broccoli (store was out of broccoli) and it tasted great. I also added fresh minced garlic to the butter sauce. Will make again!

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Ambrosia

Cooking Level: Intermediate

Home Town: Hilltown, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 18, 2009

My husband and I thought that this dish tasted great, but the texture kind of grossed us out--I used flounder, and the fish turned out very soggy/mushy. Any ideas of why this happened? Did I not cook the fish long enough? I took the fish out b/c it was flaking, but maybe it needed a few more minutes. Or should I have drained the broccoli better? I'd like to make this dish again, but not if it's going to be soft enough to eat with a straw!

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brittanyleuen

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Reviewed: Mar. 2, 2009

Delish!!! My husband, who has a broccoli aversion, ate it and loved it! I used one lb of sole, brown rice, used less salt (about half) and doubled the sauce part. I also added a bit of shredded cheese on top of the fish. And I used really good sharp cheddar (not reduced fat). I wasn't sure the cheddar would go with the fish and broccoli but it was soo good! Tomorrow I'll try the leftovers on my twin toddlers, wish me luck!

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FOODIE19

Cooking Level: Expert

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Reviewed: Feb. 17, 2009

This is absolutely delicious! I have made it several times in the past few weeks--twice for company. Everyone LOVED it! I'm making it again tonight! You can use any white fish. I made it with cod last time as Costco was out of sole. Just hammered the cod to thin it out. Yummy. Even people who don't like fish will love this!

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Jayne

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Reviewed: Feb. 5, 2009

I liked this dish but my family was not nuts about it. I love fish and veggies and they aren't big fans, ha,ha. I felt like it might have more flavor if there was some sort of light sauce but couldn't come up with anything different.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 16, 2009

this dish wasn,t bad. Me and my wife just didn,t think it was great.

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chico

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Reviewed: Jan. 15, 2009

went over very well. will make again!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Nov. 11, 2008

Nice, easy meal. We were out of broccoli and used spinach instead, and it was very good. We also had to add cooking time - the fish was still rare when we pulled it out after 25 minutes. It took another 7 minutes or so before it began to flake. Pair it with carrots and you have a pretty mix of colors on your plate.

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Jenny

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

This was fantastic! It was super easy too! The kiddos and my husband all had clean plates, a rarity! I only had 4 white fish filets but followed the recipe exactly and just had lots of leftover rice as a yummy side dish which baked right along side the fish. I had no cheddar so I substituted Edamer- we dont get good cheddar here in Northern Sweden anyways. The whitefish I used was called Pangasius, like sole a bit, and it worked beautifully! I thought it would be too dry as the recipe calls for so little of the butter/lemon liquid- but it wasnt at all dry! Thanks and I will use this one for company too- so pretty!

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Karrie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 6, 2008

This was so easy to make and very tasty. I used catfish since that is what I had in the freezer. Otherwise, I followed the recipe to a "T". I had trouble keeping the rice mixture in the fish when I rolled it. So I just took what fell out or was extra and placed it around the fish in the baking dish. It made for a nice side dish with the fish!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 9, 2008

everyone liked this. I used sharp cheddar and it was alittle strong, next time try mild. used leftover chineese rice and fresh brocolli, cut small and steamed first. also put a little panko on top. very good, larry and i liked it best but the kids ate it (except brocolli-MH).good w/tortelliniw/broc/tomato/butter/parm cheese/lemon pepper

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Beth

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Reviewed: May 10, 2008

Was very please with this recipe! Very healthy, and the leftover stuffing was good the next day for lunch! Good for someone who isn't a fan of very strong tasting fish.

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Lori VB

Cooking Level: Intermediate

Living In: Waterloo, Ontario, Canada

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Reviewed: May 1, 2008

I have to tell you I've made this several more times lately, always to rave reviews. I've substituted plain rice for my own baked rice recipe which makes two large casseroles and then freezes easily in small portions. This is a great recipe! Thanks again.

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Starr

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 20, 2008

Loved It!

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Jenni

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

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Reviewed: Feb. 29, 2008

This dish was really yummy, I really liked the cheesy broccoli-rice filling. Some of the fillets didn't cook through, however. I think I need increase the cook time.

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