Reviewed: Nov. 24, 2009

This was soooo good. This recipe gives fish a great flavor and yes I agree to use fresh lemon & garlic.

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Melissa

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Reviewed: Nov. 2, 2009

I thought the sauce was delicious, basically a great scampi sauce base, but I doubled the amount of lemon juice and once I poured half onto the fish to back, I added some wine white wine and house seasoning to round out the flavor a little bit for the finishing sauce. I would use this sauce mostly when grilling fish or shrimp... it was very delicate and lovely. However, I used it with some baked arctic char, and it's entirely possible that I just chose the wrong filet to use with this recipe, but the fish came out a little slimy and the texture was just all wrong. Loved the sauce, hated the fish.

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Carrot Top Christie

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 14, 2009

We used this recipe and listened to some of the constructive suggestions as well. The flavor of the sauce/seasonings works absolutely GREAT on a good fillet. I'd recommend using a relatively thin cut, and be sure to spoon some of the pan drippings over the fish when you serve it. This recipe is a keeper!

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Don

Cooking Level: Expert

Living In: Longview, Washington, USA

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Reviewed: Oct. 9, 2009

Excellent recipe! Definitely use fresh lemon juice and using some of the zest makes a huge difference. There's really no reason to cover the fish while baking and sprinkling with bread crumbs gives you a nice crispy crust!

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ROBINFRANCES

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Reviewed: Sep. 24, 2009

i eat my fish this way all the time with extra lemon juice on the side. except i use catfish and crappie.

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PhoenixMommy

Cooking Level: Intermediate

Home Town: Chamberlain, South Dakota, USA

Living In: Freeport, New York, USA

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Reviewed: Sep. 8, 2009

This was really good. My husband was impressed. Despite my husbands dislike for halibut, he loved this. Although I did use less butter just to cut back on fat, it still tasted great!

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Arabella Rose

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Reviewed: Aug. 18, 2009

I reduced the salt as well as the lemon juice and lemon pepper, and added cayenne pepper and dill. Not a bad recipe—good for a weeknight meal.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 1, 2009

Absolutely delicious, the only thing I changed was I put less lemon pepper!

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TMBOGER

Cooking Level: Intermediate

Home Town: Manhattan, Kansas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 25, 2009

The flavor in this recipe was outstanding! I started out with about 1/2 teaspoon of salt and found it to be plenty salty with the salted butter. Boiling butter for 10 minutes though wasn't a good idea, and it really doesn't thicken up a whole lot. So the next time I made it I let it boil just until the spices were lightly "toasted". I then baked the fillets in a glass baking dish covered with foil and they were really good!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 2, 2009

I'm rating this four stars rather than five as the amount of lemon pepper and lemon called for seems overbearing. I toned them both down considerably, and used fresh parsley rather than dried. I also was not fond of the cooking method, covering the fish with foil. I prefer my fish a nice, golden brown, so I baked it in a 400 degree oven, uncovered, till flaky (time depends on thickness of filets, and mine were done in 15 minutes), then broiled them just long enough to brown the top. Hubs and I really enjoyed this, but again, my recommendation would be to use only enough lemon pepper and lemon juice to suit you.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 10, 2009

I thought this was good and easy. I didnt have lemon pepper so i added a lemon & herbs seasoning instead. Next time i will definitley use the lemon pepper. Used Salmon and husband said its the best he has ever had.

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: May 29, 2009

Wow!! This was unbelievable! I used cod, and it was to die for. Definitely a keeper.

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ccrowley

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

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Reviewed: May 6, 2009

Family liked this, followed the recipe fairly closely, except we didn't have a couple of the spices so I just left them out. Tried first on cod, will try on another fish again!

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Kay

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Reviewed: Apr. 28, 2009

I did not care for this recipe.

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mommer

Cooking Level: Expert

Home Town: Bluffton, Indiana, USA

Living In: Emery, Utah, USA

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Reviewed: Apr. 27, 2009

This was wonderful! Thanks!!!

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Apr. 3, 2009

AMAZING.....was wonderful on cod tenderloins, but one of my daughters doesn't eat fish of any kind so I put a boneless, skinless chicken breast on a pie plate with the lemon, garlic and butter sauce and cooked without covering in the oven while the fish cooked... OMG! It is great on fish but even more amazing on chicken! Tomorrow I will do the sauce on chicken for the whole family. This one's a keeper! Thanks!

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Mar. 15, 2009

Very, very good recipe. It was tasty, quick and simple. Will have to put this in rotation. Like others have stated, I left out the lemon pepper seasoning because the lemon I added was enough. Didn't have fresh lemon so I used some out of the bottle. I also ended up cooking the fish for about 30 minutes.

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M&M mom

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

these were perfect!!

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KIRSTENLIV

Cooking Level: Expert

Home Town: Hayward, Wisconsin, USA

Living In: High Springs, Florida, USA

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Reviewed: Mar. 2, 2009

Great! just beware of overcooking!!!!

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Mrs. Denny

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Reviewed: Feb. 22, 2009

So good. The sauce is out of this world, so much better than just baking the fish in tin foil with lemon and butter. I didn't think pre-boiling the sauce would make such a difference, but it did.

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