Reviewed: Nov. 20, 2009

I really liked this recipe but I only gave four stars because unless you like mayonnaise I don't think you'd like it as much. I loved the flavor and have made this recipe twice. If you like bold flavor, you'll like this!

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Wide Eyed

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 12, 2009

Wow! This was REALLY good! At first I was hesistant about the mayo and butter thing, but it was so flavorful and did not overpower the flavor of the fish. In fact, it complemented it! My husband said it tasted like something you'd get from a restaurant. Better than that even! I followed the exact recipe except for the onion. I put onion powder instead, which worked great. Will definitely make this again!

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mrsdoos

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

I liked this a lot! I also marinated for about a half hour in the lemon juice and some garlic powder. I sprinkled some old bay and parsley on for color. I didn't have green onion so I used yellow, and I baked in a 350 oven for 15 then broiled 5 more. Perfect!

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michelle

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Reviewed: Nov. 10, 2009

Did the baked mod w/ broil - awesome!

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hubris

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Reviewed: Nov. 8, 2009

It turned out very tasty! I personally did not have any but it smelled awesome and we were cooking for my SIL since she is a pescatarian. I have a difficult time cooking fish (I think I'm a little afraid of it and fearful of cooking times and making sure it's done properly) but this receipe was easy and it was a hit. I grilled it like discribed but used another comment's idea of marinating it in lemon juice, pepper and garlic powder. Will definetly do this one again, thanks for posting it.

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2jazzysweethearts

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Reviewed: Nov. 3, 2009

We loved it! My husband said it was "divine", and asked me to make it again. I halved the recipe, used sole because it was what we had, and broiled it because we don't own a grill. The topping is scrumptious. Thank you for sharing a lovely recipe.

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my_peanuts_girl

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Reviewed: Oct. 29, 2009

This has become a favorite in our house! You can change it up a little with a small amount of garlic or use other onions if spring onions are not available and it always comes out great.

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Rachel

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Reviewed: Sep. 30, 2009

THIS WAS SOOOO GOOD! Since I am from MD I of course added Old Bay and Galic Powder to the fish the first cooking time. But, what an awesome, different, easy recipe!!! THANK YOU!

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Bejm311

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Reviewed: Sep. 28, 2009

This came out excellent! I wish I took a picture...I used low fat butter and 1tbs full fat mayo/2 tbsp low fat mayo, high quality grated parm and the scallions. I sprinkled some lemon juice and dill on the flounder, baked for 15 minutes, then spread on the mixture, sprinkled with paprika and panko- broiled for the last five minutes for a beautiful crispy creamy finish!

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Katiemae

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 22, 2009

I baked 4 fillets for 15 min @ 350 and broiled the last 5 minutes. So, so, so, so great!!!! Will definitely make this again!

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Julnlisha

Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA

Living In: Springfield, New Jersey, USA

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Reviewed: Sep. 20, 2009

Delicious! We also baked it and next time I'll omit the extra salt.

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TallyT

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Reviewed: Sep. 20, 2009

Served this at a family event and everyone loved it including the kids. I didn't have enough parmesan, so used 1/2 Asiago. I baked it on the BBQ, but put it under the broiler in the oven at the end.

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Elfie H.

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Reviewed: Sep. 20, 2009

Using flounder filets, I prepared this recipe exactly as given, baked it at 350* for about 25 minutes and served it over rice. The fish flaked beautifully, was moist and had a wonderful taste with all ingredients blending well ... will definitely use this recipe again. Thank you, Tammy, for sharing it.

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Marge

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Reviewed: Sep. 9, 2009

I am so pleased with the way this turned out. I followed this recipe almost exactly to the "T", except I didn't have green onions on hand to I used finely chopped white onions instead. I don't own a grill so I followed the suggestions of other reviewers and baked at 375 degrees for 10 mins and then broiled for 5 mins. I also marinated the flounder prior to for about a half hour as suggested in lemon juice and some pepper and garlic powder. My most recent attempts to cook seafood were a disaster. What a relief! I can't thank you enough. My fiance also gave it 5 stars! Will share this recipe and certainly make it again.

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Cyndi

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 26, 2009

My husband is the only one in my family that eats seafood of any type. I was nervous the first time I made fish...I used this recipe because it sounded easy enough and the ingredients were on hand. My husband really liked it! I'd give it five starts, but I have no idea what it tastes like! ;-)

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Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

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Reviewed: Aug. 25, 2009

Lots of flavor. I love flounder and was looking for some other way to make it besides frying and this is it. I will make this again and again.

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MNMMICHELLE

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Reviewed: Aug. 18, 2009

This is very good; I will make it again. Thank you for the recipe, Tammy.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Aug. 9, 2009

Great and simple recipe. Everyone enjoyed it. We used snapper.

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Michelle S

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

I have made similar recipes and was looking for something a bit different, so I gave this one a try. While I thought it was okay, I was expecting a lot more based on the reviews. I made some minor adjustments and perhaps that's why I wasn't blown away by this recipe. My husband liked it more than I did -- I found it a little too cheesy and therefore salty. I think it could have used some additional herbs to add some flavour. The adjustments I made were to bake unstead of grill; to top the fish with lemon slices when baking instead of brushing with lemon juice (as we love lemon)which I removed before adding the topping and broiling; and to use onion powder instead of onions as we didn't have any on hand. Other than that, I followed the recipe as directed.

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