Reviewed: Sep. 21, 2011

Wasn't well liked...I used cod.

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Reviewer:

Ruth S.

Cooking Level: Expert

Home Town: Gonzales, Texas, USA

Living In: Magnolia, Texas, USA

Reviewed: Jan. 11, 2011

I made this recipe last night. I substituted Panko Japanese Bread Crumb Flakes for the Mashed Potato Flakes and baked at 350 for 15 minutes. It was delicious. Quick and easy.

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Reviewer:

darmendariz

Reviewed: Dec. 10, 2010

I did this, as is recipe. It was good, but not the all time great fish recipe I was looking for.

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Reviewer:

old man

Reviewed: Jun. 15, 2010

This is quick and fantastic. My family has had to rethink meals and this is good for you and filling. My husband loved it and so did I...and that's saying a lot.

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Reviewer:

Mary Beth

Reviewed: Nov. 17, 2009

to avoid the mashed potato effect many of the reviewers complained about i placed the fish on a greased wire rack on my baking sheet. i also only used 1/2 c flakes. it worked except this method didnt brown or crisp up for me at all. i dont think the oil did much. maybe leave it out and then spray them w/ pam after coating? also, i think the dried oregano flavor was too strong for the delicate flavor of the fish. i would suggest old bay or lemon pepper. made this w/ microwave risotto(also on this site and green beans.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 14, 2009

My family hates fish, so I never make it, but I served it prepared this way tonight. I sprinkled the mashed potato flakes over the tops, rather than coat both sides. I also added some garlic salt and some lemon pepper. Lastly, I covered the tops w/chopped cashews. Delicious! My cooking time was longer than 10 minutes, and the nuts burned a tad. Next time, foil over the top for 5-7 minutes, then uncovered for 10.

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Reviewer:

momofpickyboys

Cooking Level: Intermediate

Reviewed: Sep. 4, 2009

The most powerful flavor is potato. Mushy potato underneath even though I put it on as thin as possible. Could not even taste the lemon or oregano.

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Reviewer:

DancingBear6

Reviewed: Aug. 24, 2009

This was some of the easiest and best orange roughy I have ever made. The lemon was just a hint and gave this dish just what it needed.

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Reviewer:

Joejoerallo

Reviewed: Jul. 25, 2009

I made a few minor adjustments.....Like the others, definitely use less instant potatoes. I coated 1 side and it finished crispy. Do not marinate the fish in the lemon juice mixture. The lemon will over power the fish. Just dip and lay in pan. Also, I added a very, very light sprinkle of cayenne pepper before the potato coating. Then top it off with parsley flakes to add color.

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Reviewer:

Rosemary's Kitchen

Cooking Level: Intermediate

Home Town: Dunkirk, New York, USA

Living In: Wexford, Pennsylvania, USA

Reviewed: Apr. 10, 2009

Since Orange Roughy wasn't available, I opted for haddock, which was listed as an alternative. All I tasted was the lemon juice. Even adding Parmesan cheese to the flakes didn't help. I won't make it again.

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