Reviewed: Nov. 4, 2009

This is a good way to make fish. Husband liked it.

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Reviewed: Nov. 3, 2009

This was great! i took some of everyone elses advice and coated the fish with chili powder first then put it in the oven and sauteed the lemon and garlic cloves and parsley then poured it on there halfway through and added some cayenne pepper for taste. i actually left the garlic cloves in small peices on top the fish and ate them. It really made the fish have a lot of taste and texture. my husband loved it!

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mellybelly1234

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Reviewed: Nov. 3, 2009

Easy and good. Looking to dress up tilapia a little differently and this recipe fit the bill. Like other reviewers, I did use fresh parsley -- not a big fan of buying a whole bunch of parsley and use so little, but I can't deny the taste of fresh ingredients from dried. I think this is one of those recipes you can easily modify to fit your tastes; overall, it provides a nice foundation for making tilapia.

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now2

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2009

This fish for us was bland.

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Carol

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Reviewed: Nov. 2, 2009

I wasn't too crazy about this recipe. It tasted kind of sour for me, probably because of the lemon juice. I will not make again.

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lynnshamrock

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Reviewed: Nov. 2, 2009

My husband and I thought this could have used a bit bolder flavor. Overall it was good, just good.

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Nov. 2, 2009

My husband and I both liked this very much. How could you not with butter, lemon, and garlic! A good and easy staple we can add into our cooking routine. I think it is a great base to expand on flavors as well.

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JennShoeAg

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

I make a similar dish, except I sprinkle a bit of cayenne pepper on top of the fish for an extra kick.

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Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 29, 2009

Healthy, served over brown rice with veggies - it just worked.

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Kbalz

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Reviewed: Oct. 28, 2009

I'm sorry, but the way this recipe is written only earns it one star! We eat a lot of tilapia here in southern California, and I can tell you that 30 minutes to cook it is way, way, way too long! I cooked mine 10 minutes and it was perfect. Also, because I like to keep things simple, I just combined all the sauce ingredients together at once, instead of adding them separately. I decided to cook the sauce a bit before pouring it over the fish because I don't like raw garlic. The way I prepared this recipe was a big hit, and I will make it many more times.

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

Ok, nothing very special.

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Emily Lynn

Cooking Level: Beginning

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Reviewed: Oct. 27, 2009

The recipe itself was good. We've never had Tilapia before and didn't like the taste of this particular fish, but that has nothing to do with the recipe.

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Kristin

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2009

I took the advice of another reviewer and sauted the garlic, lemon juice, butter,and parsley before baking. I turned the heat up to 400 and baked 15 minutes. I added some salt and lemon pepper. Perfection. My husband does not eat baked fish, but he ate 2 fillets!!! adding to our weekly menu. thank for the great recipie!

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angie

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Reviewed: Oct. 24, 2009

Very tasty. Sauteed the garlic in the butter with the lemon juice and parsley as suggested by others. Perfect recipe without complicated ingredients- had everything already in my kitchen. Very fast and easy to make, as well as healthy. Some people said to cook for a shorter length of time, but mine took 20 minutes, and could've went the full 30 if I wanted it a bit less juicy. My fillets weren't too thick, either. Weird. Next time, I will probably use the entire 30, and use fresh lemon, instead of the little squirt bottle kind. Thanks Eireann! Will try it with olive oil instead of butter like you said, too!

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ArbitraryCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Oct. 23, 2009

This recipe is outstanding. It is incredibly easy, and tastes great.

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 21, 2009

Great! Easy, fast, and mostly delicious!

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Mostai

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Reviewed: Oct. 18, 2009

I took this recipe and ran with it. I roughly doubled the recipe, sauteed garlic in butter and olive oil, added white wine (a chenin blanc, but a stronger, oaky chardonnay would've been great), and after sprinkling the (amazingly fresh) tilapia fillets lightly with a pre-pckg'd cajun seasoning, ladled just a bit over each fillet before broiling, with a bit of fresh dill on the pan. I served the remainder of the sauce over bow tie pasta with a bit of dill and freshly grated parm, with broccoli on the side. Such a light, perfect mean, truly. So perfect that I can't imagine it w/out the white wine - do try it! With lemon wedges and extra dill upon plating, this was a beautifully simple meal I'll make again and again.

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shanagan

Cooking Level: Expert

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Reviewed: Oct. 18, 2009

Awesome. This recipe is so easy and it turned out terrific. I did saute the garlic in butter first, then added the parsley and lemon juice. Poured it all over the tilapia and baked for about 10 minutes. The fish was so flavorful and moist. Whole family loved it. Even my non-fish-eating daughter is asking when we can have it again.

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CARRON

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Reviewed: Oct. 17, 2009

I've never cooked fish before but this recipe sounded fool proof so I tried it. Turned out fantastic! I already bought more fish fillets so I can cook it again! The only thing I did different was I mixed the lemon juice, butter, garlic, and parsley into a little glass bowl and stuck it in the microwave until the butter melted. I stirred that up and poured it over frozen Tilapia fillets. I think it took about 20 - 25 minutes for the frozen fillets to cook. Maybe the original poster used frozen fillets as well? Regardless, fantastic recipe!

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Lizzie P.

Cooking Level: Beginning

Home Town: Benton, Illinois, USA

Living In: Belleville, Illinois, USA

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Reviewed: Oct. 17, 2009

I changed some ingredient amounts plus added powder onion, italian season, lemon pepper spice, Greek Cavat season, and crushed red pepper Melted everything in with the butter and olive oil. This way I could taste the sauce while it was on the stove, instead of sprinkling ingredients on the fish and not knowing what it tastes like until it was done. My mistake was adding too much lemon pepper and Greek seasoning which I originally didn't feel it was that strong but they both have a lot of pepper. Definitely cut back on cooking time, 15 minutes was good for me. So I would make it again and just fine tune the ingredient amounts.

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