Reviewed: Nov. 12, 2009

This was great and I didn't have the horseradish and we still loved it!

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petra

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Reviewed: Nov. 8, 2009

This was really good and extremely easy. Quick enough for a weeknight meal.

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Our 2 Angels In Heaven

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Reviewed: Nov. 5, 2009

This recipe is really easy, fast and delicious! Yum!

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Rebecca

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Reviewed: Oct. 26, 2009

This fish was great! My husband and 13 year old LOVED it! I served it with garlicky mashed potatoes and salad. I loved the creamy topping - and then the breadcrumbs. I cooked it just as directed. Loved the lemon juice! Will make again!

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ColbysMom

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Reviewed: Oct. 1, 2009

This dish was delish! My 13 month old and I LOVED it! My changes: I omitted the horseradish (because I didn't have any) and the butter. I accidentally added all the grated parm cheese to the creamy mixture (and ran out!) so the crispy topping was only bread crumbs - panko bread crumbs which I used in the creamy mixture too! I omitted the butter. I spread the creamy mixture over the fish. Then I pressed the dry panko over the spread and sprayed generously with olive oil PAM. I baked at 350 for 25 minutes (I used Halibut steaks, not fillets that's why the longer cooking time), then I crisped in the broiler for a couple of minutes. You must crispy in the broiler. Just baking cooks the fish but does not allow your crumbs to brown or get crispy. Your dish will look albino and undercooked if you do not broil. Oh! so delicious, though! EXCELLENT!

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Shannon

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: South Elgin, Illinois, USA

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Reviewed: Sep. 25, 2009

Fish was cooked perfectly but the crust needed to be more browned.

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GOCUBSGO

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Reviewed: Jun. 2, 2009

My husband raved about this recipe!!

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carolatcoast

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Reviewed: May 17, 2009

awesome! Made it for the wife and served with roasted zuchinni and onions. Lots of mmmms and we will be serving for company. Doubled the recipe for more fish and worked fine. Took previous hint and cooked at 400 for first five min to brown the crumbs then backed off to 350 for the other 12 min or so.

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ballen

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Reviewed: May 9, 2009

This was delicious prepared as in the recipe will definitely use this one over and over again!

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kathdale

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Reviewed: Mar. 30, 2009

Fantastic! Used tilapia instead of halibut because it's what I had handy, and panko crumbs for the topping on top of the coating for a little extra crunch. I did put the pan under the broiler for the topping to brown. Yummy, yummy fish! I served it with creamy au gratin potatoes and creamed spinach.

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Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Mar. 19, 2009

Excelllent and easy! My favorite way of cooking! I didn't even add salt as I thought there was enough in the parmesan. There is a little time in preparation and remember, just put the toppping on the top of the fist..

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Mar. 11, 2009

MOUTH WATERING--follow the recipe--

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Sep. 19, 2008

Very good except I didn't use mayo (never use it..) and used instead an extra-soft low-fat cream cheese. Turned up great minus extra calories.

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MARIBEL86

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Reviewed: Aug. 30, 2008

Awesome recipe. I don't usually care for white fish, but this one I will definitely make again - and again.....

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Dori

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Reviewed: Jul. 27, 2008

My boyfriend LOVED this recipe! I'm not much of a halibut fan, but it was a delicious way to prepare it. We loved it and will make again. Thank you for sharing :)

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Samantha715

Cooking Level: Intermediate

Home Town: Rhinelander, Wisconsin, USA

Living In: Los Osos, California, USA

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Reviewed: Jul. 23, 2008

I made this for my boyfriend a little while back and we just loved it!! Now he asks for it anytime I mention fish. He loves fried food but we are trying to eat healthier. This is better than any fried fish I’ve ever had. Not only does it taste great but at just over 300 calories it makes for a great fish dinner that won't undo your day.

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Vickie

Cooking Level: Expert

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Reviewed: Jul. 2, 2008

This was an easy recipe. The flavor was very nice. The mustard flavor with the horseradish is a great combination for mustard lovers. I used hot dijon mustard, hot horsradish for a kick and seasoned bread crumbs instead of plain. We like a robust flavor which it all gave. I served it on the side with alfredo and noodles to compliment the parm cheese, and steamed lemon zest asparagus. We made a separate batch of sauce for the asparagus because it was so good, and it went very well with the asparagus. We will make this again with halibut and differnt white fish. Great easy recipe, a definate do-over.

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Claudine "Chancy" B.

Cooking Level: Expert

Home Town: Elk Grove, California, USA

Living In: Shiner, Texas, USA

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Reviewed: Jun. 26, 2008

Great flavor without overwhelming the fish.

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Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: May 29, 2008

This is the first meal I cooked for the boyfriend- he was very impressed! I used some of the suggestions made by other members (including old bay and panko bread crumbs) - really worked!

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JennyAnn

Cooking Level: Beginning

Home Town: Fredericksburg, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: May 27, 2008

This was yummy. Used light mayo and omitted the horseradish. I prepped the sauce a little early and it became super thick from the bread crumbs absorbing everything, so mix it just before putting it on the fish. Baked it at 400 as others suggested and broiled for a few minutes at the end to really brown the topping. Turned out great.

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