Reviewed: Feb. 26, 2008

This was very good. They didn't roll very well, and it took a little longer to cook then the time on the recipe, but overall it was very good and I will make it again.

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Feb. 6, 2008

This was DELICIOUS. We eat fish weekly and this is now one of my favorite ways to prepare it. Our grocery store didnt have sole so I used haddock. I used margarine instead of butter and instead of rolling my fish I just sprinkled the crumb topping on the fish fillets and then baked it uncovered for about 25 minutes. It was so tasty. I served it with brown rice and steamed brocolli.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 2, 2007

A wonderfull recipe, my wife loved it, will certainly make it again.

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Mike D

Cooking Level: Beginning

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Reviewed: Oct. 1, 2007

easy to make...changed it a little, since I didnt have crab meat.instead I used chopped up carrots,celery and parmesan added to the crackers..It turned out great...

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jewish mama

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Reviewed: Jul. 30, 2007

This was really good! I used green onion, and threw in some minced celery and fresh garlic in at the same time as the onion. Because of the fresh garlic, I omitted the garlic powder. I used half crab, half shrimp (the tiny shrimp in a can) - a great combo! I used tilapia because I couldn't get sole, and it was delish. I think any flat white mild fish would be fine. I actually did not sprinkle with lemon or parm because instead I used the lemon-butter-garlic sauce from the "Sole in Butter Sauce" on this website - I poured a thin layer of the sauce into the baking dish, put the fish roll-ups on top, and then drizzled with more sauce. It tasted heavenly, but I found that the stuffing was a little mushy in the middle. Next time I might try laying the fish in the pan FLAT, and then spreading the stuffing on top instead of rolling it up. I will make this again.

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Jun. 10, 2007

Very delicious. I used red onions. I also added paprika, lemon juice, thyme, and white wine to the crab. I forgot to add crackers to the crab mixture, so I ended up sprinkling on top of fish. It still tasted delicious. I used very little butter and used olive oil to saute the stuffing. I served it with wild rice pilaf. Quick and easy. I will definitely make it again.

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LITTLEDUMPLING

Cooking Level: Intermediate

Home Town: Farmington, Connecticut, USA

Living In: San Francisco, California, USA

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Reviewed: Apr. 17, 2007

This was great. My family loved it. I will be cooking this agian.

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JETURPIN

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Reviewed: Mar. 22, 2007

This was awesome! My whole family devoured this including my three kids. Looks fancy but easy to make!

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tracey

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Reviewed: Mar. 19, 2007

Very good! I'm not a big fish lover (but love crab) and this was delicious! My husband and son both loved it as well and are always asking me to make fish for dinner. This is a definite keeper! I used Flounder instead of Sole, and that was the only thing I changed. Thanks for such a great recipe! =O)

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skisinco

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2007

I used panko crumbs instead of the crackers and added more seasonings. I felt this needed something, so I made a nice white sauce to go over the fish. Very delicious and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 29, 2006

Very good, I used it with flounder. Moist and good tasting, of course I used lump crabmeat, makes a difference. Eileen Sarajak

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eileen

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Reviewed: Oct. 23, 2006

Very yummy. I did the same as other people, just layed it flat and put the filling on top. I have made it a couple times in the past couple weeks. Thank you!!

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CarlaB.

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Nelson, British Columbia, Canada

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Reviewed: Sep. 18, 2006

i think i'd make the stuffing again, but not to just dump on fish. altogther unimpressive.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 19, 2006

This recipe was pretty tasty. I tried to lighten it up by sauteeing my onions in less butter, using reduced fat crackers, and a small amount of butter on the fish. I rolled them and like previous reviewers found that it was a bit time consuming and messy. That being said however my husband liked it and my kids ate it as well. I think next time I will experiment with a few different spices to kick it up a notch.

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PEARGIGI

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Reviewed: Jul. 13, 2006

I made a few changes based on what I had on hand: I substituted shrimp for crabmeat and water crackers for butter crackers. I put the raw onion, cooked shrimp, crackers, and spices in a food processor and puréed. I added about 1/2 cup white wine to make it moister and layered the stuffing on the filets. I poured about 1/2 cup of melted butter on top and baked. I don't suggest doing this unless you like a strong onion flavor. If not, better stick to recipe and precook the onions.

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BECCASUE

Cooking Level: Expert

Home Town: Saugerties, New York, USA

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Reviewed: Jun. 26, 2006

I asked my husband and guests to rate this recipe and it was unanimously a 5. Some of my fillets were smaller than six ounces, but did not overcook despite the fact that I added 7 minutes to the cooking time because some of the larger fillets needed more time. Fish was moist and wonderfully flavorful. I added a touch of cooking sherry to the crabmeat when I sauteed it, otherwise recipe was followed exactly. Very good recipe.

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PHOENIXSINCLAIR

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Reviewed: Jun. 2, 2006

This recipe was truly yummy!!! I took the advice of the other reviews and decided to not do the "roll up" but lay all the fish on the bottom with the stuffing on top. I did use all the butter recommended in the recipe. This is perfect for company.

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ChrisEpieBaker

Cooking Level: Expert

Living In: Tarzana, California, USA

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Reviewed: Apr. 27, 2006

I stuck the fish in the pan and topped with the cracker mixture rather than rolling up, since I'm lazy, but they were super yummy. I omitted the cheese, used dill instead of parsley, and butter and garlic ritz crackers to give it a bit more flavor. Even my six year old who who is a professed fish hater told me, "Well, maybe this is the one kind of fish I do like" That's good enough for me!

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STARRCHILDE

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 7, 2006

Okay so it is not the healthiest way to make fish but if you are trying to get more fish into the families diet this is a good one to start with. You do need to cut down on the butter and you don't have to roll the fish up just put the stuffing on top of the fish and bake. Very very good. Even got my daughter to eat some.

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