Reviewed: May 23, 2012

As others did, I also used a (sprayed) 9x11 glass dish. In a bowl, I mixed the garlic, basil (a lot more than 4 leaves though... more 20!), tomatoes, and juice of one whole lemon together, then topped the fish. I baked at 425 for 15 minutes for the perfect flake (I used grouper). Will make this again!

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NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: May 18, 2012

I used a can of tomatoes with basil, garlic, and oregano. Served over egg noodles. Really simple, and tasted OK, but really watery. I won't rush to make again

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DRHELYMO

Reviewed: May 17, 2012

This was a great recipe, but I put my own twist on it. I melted the butter in a pan. Sauteed the minced garlic. I didn't brown the garlic though. Then I added the diced tomatoes let it cook for a little bit, until I can see the tomato skin starting to separate from the flesh. Then I added a splash of white wine (enjoyed the rest of the wine with our dinner). Cooked all of that for 3-5 mins. While waiting on that to cook down a little bit, I seasoned the fillets with salt and pepper and put each fillet in foil. I created a pocket like the recipe suggested and spooned the rest of the ingredients, dividing them up evenly onto each fillet. Then baked for 15 mins. I served with rice with sauteed mixed veggies and lemons to squeeze on the fish. My husband and daughter enjoyed this recipe so much.

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christinaed99

Reviewed: May 14, 2012

Really good. I reduced the butter and added some EVOO. Because it was raining, baked at 350 for 30 minute but could have baked for less. Next time, I will add some red pepper flakes.

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bbglo

Cooking Level: Intermediate

Reviewed: May 10, 2012

super easy and delicious. I don't have a griller, so I baked it. It turns out great to my preferences. Thanks for sharing. Will make this again and again.

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yuki9622002

Reviewed: May 7, 2012

Delicious. I substituted olive oil for the butter to make it a little healthier and threw some mushrooms in to mix things up a little.

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Reviewer:

elk

Reviewed: May 1, 2012

Turned out wonderful. Thanks!

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Reviewer:

Sony

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: New York, New York, USA

Reviewed: Apr. 28, 2012

Oh, my goodness! This was the best fish I have ever made! I used haddock instead of tilapia (had it in the freezer), but will be trying it with other varieties of fish as well. It was moist and flavorful and we really enjoyed it. Thanks for sharing!

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PAMDEN

Home Town: Adell, Wisconsin, USA

Reviewed: Apr. 21, 2012

The mixture was great! It had alot of flavor!

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casandrahart

Reviewed: Apr. 18, 2012

I'm kind of new on this site and this was the very first recipe I tried that I just absolutely loved! Plus, my picky chef boyfriend, too! I excluded the tomatoes because we didn't have any on hand. I also took a recipe for balsamic glazed carrots (added onions to the mix) and conjoined the two recipes. Other than the carrots needing a little more cook time than the fish, everything was absolutely fabulous!

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