Reviewed: Oct. 12, 2011

Delicious! However, I, too, baked it in the oven on 350 for 25 minutes. I am not a big fish eater, and I will definitely make this again. My husband loves it!! Thanks so much!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sabrina

Reviewed: Feb. 1, 2011

Great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

joelandamanda

Reviewed: Jun. 10, 2010

I can't believe how many of you didn't take advantage of cooking this in the microwave! I will say that I probably wouldn't have cooked it this way if I didn't have a turntable. It really helps in cooking the fish evenly. I used white swai, a spice called, "lemon butter w/ dill" (I got at a spice shop) sprinkled on both sides along w/ a little parm just on top. Then I used three thinly sliced pats of butter evenly spaced on each fillet. Total would be abt. 3 Tbsp. (So 1/2 c. of butter is w-a-y too much!) Cover w/ a plastic cover like you use when microwaving liquids and microwaved for 3 min. Then gently turn over and put the outside edge of the fish inward, keeping the thickest part on the end of the dish and cook another 3 min. Depending on the thickness of your fillets, you might need another couple of min. but that's all! It was flaky and juicy and so flavorful! Plus, it didn't heat up my kitchen while it's 90 outside!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Simplifying Things

Cooking Level: Expert

Reviewed: May 16, 2010

Yum! The fist came out great! The lemon/dill combination isn't something I would have thought of myself.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Feb. 19, 2010

alright. I baked it as other recommended. Would be better with fresh dill. my toddler and I had it for lunch. might make it again as it is simple and fast

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

Reviewed: Jan. 25, 2010

I didn't nuke this; I baked it at 375 till it was flaky. Very yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ccrowley

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Reviewed: Jan. 6, 2010

I've always loved and relied upon a similar version of this for a quick and delicious fish dinner (cod, or any mild, white flaky fish can also be used). However, I love a golden brown color so I always give it a a shake of paprika and bake quickly on high heat, about 15-18 minutes at 400 degrees. The lemon pepper seasoning on fish was something new for me and it was interesting to try. It was okay, but for me a little overpowering. I'll stick with the lemon juice, dill, garlic or California garlic salt, paprika, and salt and pepper. This recipe has great potential but unfortunately gets only three stars from me for the microwaving and the lemon pepper, neither of which are positive contributions.

Was this review helpful? [ YES ]
10 users found this review helpful