Reviewer:

Reviewed: Feb. 26, 2013

Delicious! I added 2 crushed cloves of garlic with the salt and pepper and peeled and seeded the tomatoes. As well, I used tilapia instead of catfish and added 2 tablespoons of capers. It was quick and easy for a weeknight meal served with roasted fingerling potatoes. Thank you Ann Marie for a fabulous recipe!

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Reviewer:

nerrym

Cooking Level: Intermediate

Living In: Bronxville, New York, USA

Reviewed: Jan. 28, 2013

When my husband takes one bite and says "this is good" it's definitely a 5 star recipe! I made it exactly as written - no changes needed!

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Nov. 8, 2012

My husband loved this! I used swai fish, which is very similar to catfish but usually cheaper, at least where we live. I broiled from the middle of the oven as it was getting too brown, too quickly from the higher rack.

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Reviewer:

MOMMYIM

Reviewed: Sep. 5, 2012

Great flavor!

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Reviewer:

Carole

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Dresher, Pennsylvania, USA

Reviewed: Jul. 24, 2012

YUMMMMMMM!! I really liked this recipe. The parmesan/mayo topping added a lot of flavor to the fish, which came out very juicy and tender. I substitued mahi mahi instead of catfish and served it with scalloped potatos and squash. GOOD STUFF;-)

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Reviewer:

Katie

Reviewed: May 21, 2012

I've never had catfish before, non the less made it, so needless to say, I was more than happy about the way it turned out! So tasty, and the texture was perfect.

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Reviewer:

MBAby01

Reviewed: Apr. 9, 2012

This was the first time I tried to cook catfish (Swai). My broiler and I do not always agree on what is going on in the oven, and I turned it on and let it get to 400, which is a good thing since by the time I had put on the Parmesan cheese/butter/mayonnaise mixture with the tomatoes, and let it broil for the requisite 6 minutes, the tomatoes were nearly charcoal. Probably will try again and put the sun-dried tomatoes on only the last 2 minutes or so. The fish has a very delicate flavor and is very tender. I also had it 8" from the heat instead of 4" otherwise I probably would have had the entire meal charcoal!

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Reviewer:

Gwenbishop

Reviewed: Mar. 26, 2012

It was okay, but I am not the biggest catfish fan. My husband did enjoy it. I would definitely recommend adding the sundried tomatoes at the VERY end, as I burned mine.

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Reviewer:

BillyandChristy

Reviewed: Mar. 26, 2012

This is some awesome stuff! My whole family devoured it. I changed it slightly by marinating the fish in a zip lock bag with the lemon juice and S&P for about 10 minutes. Then broiled as normal but I did add garlic and crushed red pepper to the cheese mixture. The best baked fish recipe I have ever found. One thing that will make a really big difference is to only use Roma tomatoes and slice paper thin. I had 4 large pieces of fish and only used 1 Roma. This is key in keeping the fish nice and crispy instead of getting soggy. Thanks so much for sharing your wonderful recipe!

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