Reviewed: May 9, 2012

Made exactly as written and my husband said it was the best fish I had ever made. I did follow one suggestion and broiled for about 4 min at end to lightly brown.

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Reviewer:

NanaTerrie

Reviewed: Apr. 29, 2012

This was ok and easy, but I really think cod needs to be breaded since it doesn't have much flavor.

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Reviewer:

ATMATM

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

Reviewed: Apr. 11, 2012

I thought these had too much lemon. If you're looking to mask the taste of what you're eating and love lemon, this is great, but I prefer milder flavors with fish.

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Reviewer:

DrA

Reviewed: Mar. 31, 2012

OMG! ZESTY! I followed the recipe with a few changes. I used garlic paste since I didn't have fresh garlic on hand. I also omitted the Lemon Pepper, as I did not have that on hand either. I did add sour cream and added a little bit of corn starch to the other half of the sauce to add some body to it. I used the thicker sauce to top the cooked fish and on the rice. AMAZING!

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Reviewer:

rivemi

Reviewed: Mar. 3, 2012

Im not a big fish eater, but this turned out great even for me. thanks for sharing

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Reviewer:

PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Belmond, Iowa, USA

Reviewed: Feb. 27, 2012

This dish would have been better if it had more butter and WAY less pepper. I was sprinkling the lemon pepper on the fish and thought, "That looks like a lot..." I think I only added half of the lemon pepper, but still, when my mom and I were eating it it just felt like we were eating forkfuls of pepper and our mouths were on fire. Blegh. It definitely was not fantastic.

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Reviewer:

Alibear

Reviewed: Nov. 13, 2011

I have made this recipe with both tilapia and flounder; both tasted great.

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Reviewer:

SBURKINS

Cooking Level: Expert

Reviewed: Jun. 21, 2011

Used Tilapia and put it on the grill in tinfoil. Pretty good. A little bland though.

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Reviewer:

MTCHYG

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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Apr. 7, 2011

Very tasty! I just pan sauteed instead of baked. Omitted lemon pepper seasoning; added some dill and chardonnay. Wonderful! Served with a simple herb salad and crusty bread.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Kirkland, Washington, USA

Reviewed: Mar. 16, 2011

Excellent addition to fish to really make it pop! I used cod fillets and it turned out great. The only thing I would do differently next time is to cut down on the amount of butter used - it almost seemed a little too thick and stole away from the lemon peppery flavor.

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