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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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 16, 2009

Outstanding! I made it exactly as written, except decreased the cooking time as per other reviewers. The fish turned out light and flavorful. Would make again!

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jerseygirl

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Made this last night following other reviewers suggestion of melting the butter with the garlic and lemon juice. Didn't have parsley so I used dill. I also lemon peppered the fillets before adding the butter lemon sauce. Only baked for 12 minutes for 4 fillets.

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Cris

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Reviewed: Oct. 12, 2009

This was great, but I only cooked it for 15minutes. I think 30mins would have been way to long. I added some Old Bay & red pepper flake to suit our tastes better.

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TERESITA79

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 6, 2009

This was quick and easy, but not very tasty. Followed the recipe to the letter...did not care for the flavor. This would need a lot of tweaking to make it better.

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katiemar

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Reviewed: Oct. 5, 2009

Delicious! I followed advice and sauteed the seasoning in olive oil and then drizzled it over the fish. It was easy and my partner loved it!

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Nicole

Cooking Level: Beginning

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Reviewed: Oct. 5, 2009

Great recipe! I made it just as the directions called for and my husband and I were treated to some very yummy tilapia! Next time I might spice it up a little more - garlic cloves and italian seasoning for sure.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

Very tasty...mixed butter and olive oil, garlic cloves, lemon juice, onion powder, crushed red pepper, and italian seasonings...simmered...used the thin filets that are frozen right out of the bag...sprinkled LIGHTLY with salt and pepper...drizzled over the butter muxture..sprinkled liberally with paprika and baked at 400 for 15 minutes, then sprinkled some parmesean cheese over and broiled for a few minutes...wonderful...will make a couple of nights a week :o)

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Sassy

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Reviewed: Oct. 1, 2009

we found this very flavorful. i usually don't like tilapia but this recipe is very yummy!

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kora

Cooking Level: Expert

Living In: Monroe, Wisconsin, USA

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Reviewed: Sep. 29, 2009

I feel awful giving such a bad review, but I followed this exactly and was very disappointed. My fish had zero flavor and we ended up giving it to the dog.

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cupcakesandcheesecakes

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Patterson, New York, USA

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Reviewed: Sep. 28, 2009

Excellent! The flavors were very clean and this cooking method left the fish very flavorful as well as moist! I did use a tad more butter and lemon juice than the recipe called for but my filets were on the large side. I sauteed the butter lemon and garlic before pouring it over the fish to bake which married all the flavors quite well.

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JASPYR1079

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Reviewed: Sep. 23, 2009

Perfect simple dish. Melted the butter with the garlic and cook for 10-15 minutes as others suggested. My boyfriend and I both loved it, and I will definitely make it again.

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Erica

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 20, 2009

i used more garlic and sauteed it in a little oil before baking as suggested by another viewer. i will be making this again and again.

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myem1108

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 14, 2009

Made this tonight with fresh parsley and three cloves of garlic. I liked it - it wasn't the best ever - but it was good and it was easy and quick - and my kids ate it without making any sort of face! So - it's good for me!

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bpilko

Cooking Level: Beginning

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Reviewed: Sep. 14, 2009

My whole family loved this, and that's an accomplishment! I also sauteed the sauce, but instead of salt and pepper I threw in a little lemon pepper. Served on top of parsley rice pilaf, and even my father ate it!

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jackiechica

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Reviewed: Sep. 14, 2009

Simple and delicious. I took couple advises from other reviewers. I marinated 1 hour before baking. I used 1 table spoon of butter and 1 table spoon of lemon juice. I cooked the garlic with butter first also. Thank you for the recipe.

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UQ

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Reviewed: Sep. 11, 2009

I tried this tonight and I didnt care for it. I thought it was rather bland. Possibly cooks error. Just wanted a different way to cook tilapia other than breading it. Thanks for the recipe though.

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