Reviewed: Oct. 29, 2007

I really like this recipe. A bit to salty with the given recipe amount so I cut it in half maybe even less than half. The garlic and butter give enough salt taste alone. Excellent Recipe!

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Reviewer:

KRISTA8402

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Eglin Afb, Florida, USA

Reviewed: Oct. 29, 2007

Wonderful flavor! I used this recipe on some Dover Sole we had and it was delicious. I did reduce the salt as others suggested to 1/3 teaspoon. Very simple to prepare. Thanks Matthew!

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Reviewer:

lgilli

Reviewed: Oct. 24, 2007

Very good and tasty recipe!! I made these small changes: 1 tsp. chicken bouillon instead of 1 tsp. salt. I added a small amount of thinly sliced and chopped onion to the sauce when I added the garlic. And, I baked for 30 minutes covered with foil as I used frozen cod fillets. I served the fish with rice and a green salad. I will definitely be using this recipe again and again. My husband also loved it!!

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Reviewer:

Chaneenie

Cooking Level: Intermediate

Reviewed: Oct. 3, 2007

This recipe is so easy to prepare, and my children loved it! I drizzled the extra sauce from the pan over rice. There was not a bit left over! Now that is a good recipe for a busy mom!

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Reviewer:

MomInParis

Cooking Level: Intermediate

Home Town: Huntington Mills, Pennsylvania, USA

Living In: Paris, Île-De-France, France

Reviewed: Sep. 12, 2007

This recipe is perfect! I didnt change a thing, except useing halibut, It was delicious and so so easy!

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Reviewer:

Annie

Reviewed: Aug. 27, 2007

Wow! This was delicious! Used large pieces of Tilapia & cut way back on the salt. This recipe is good anytime. I'll be making this one again.

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Reviewer:

chibiharuka

Reviewed: Aug. 16, 2007

It really would not matter what type of fish you used -- this sauce would make it fantastic! I used cod, and fixed this for lunch for a picky grandchild. He loved it!

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Reviewer:

E J

Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA

Living In: Marion, Illinois, USA

Reviewed: Aug. 11, 2007

Very nice. used on a big piece of Halibut and it was very flavorful. I like the fact that it is light and not overpowering for the fish. I did add more garlic than called for and a bit more parsley too.

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Reviewer:

COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

Reviewed: Jun. 9, 2007

We liked this a lot. I sprinkled the fish with fresh lemon zest and dill weed instead of the lemon pepper. It cooked to perfection in 25 minutes and was very easy.

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