Reviewed: Sep. 21, 2009

This is good as a base. I added cilantro, lime juice and some cajon seasoning and even my kids loved it.

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Reviewed: Jul. 31, 2009

The cost convinced me to buy cod this time.I found your recipe and decided to try it. I really liked it. Didn't need to make any changes. Will make it again.

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SuzieQ.

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Reviewed: Jul. 24, 2009

very good, however for my personal taste I will cut down on the lemon juice next time. Also the dijon mustard sounds good for the next try.

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BUBBLES531

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Reviewed: Jul. 16, 2009

Wonderful sauce. Followed some of the reader's hints. Kept the fish really moist. My husband loved it.

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RealFoodLover

Cooking Level: Intermediate

Home Town: Greenville, Mississippi, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Apr. 17, 2009

Added mushrooms and slivered almonds to sauce. Very good, but a bit bland. Next time will add the dijon as suggested by previous reviewers. Might want to try the sauce on bonless, skinless chicken breasts.

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CLIFFORD BOREN

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Reviewed: Apr. 14, 2009

I loved this dish, but like the other reviewers recommended, I doctored it up a little. I added mustard (yellow not dijon - it's all I had) and put in about a Tbsp of Creole seasoning and then sprinkled fried onions on top. Delicious! I'll be making this again and again!

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Snugsmom

Cooking Level: Expert

Living In: Mooresville, North Carolina, USA

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Reviewed: Mar. 19, 2009

Not one of my favorite recipes, I would trim the sauce by at least half and add a 1 to 1 1/2 tsp of dijon mustard.

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seraine

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Reviewed: Mar. 11, 2009

We enjoyed this easy recipe, although made a few changes at the suggestion of other reviewers. I added 1 tsp. Dijon mustard and garlic powder to the sauce, forgot the lemon juice :( My fillets were frozen, and therefore probably thinner than fresh, so the fish cooked in about 20 min. I sprinkled a little Parmesaan over for the last few minutes and ran the pan under the broiler to give it a tinge of color. I sprinkled my own portion liberally with cCajun seasoning, which gave it a nice color and great flavor! Served with sauteed mushrooms and Brussels sprouts - yumm.

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BETTYBOOP330

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Reviewed: Jan. 30, 2009

not a whole lot of flavor but still good! an interesting way to cook fish, my boyfriend loved it with some hotsauce on it. very different and unique.

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victoria

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Reviewed: Jan. 25, 2009

We made some simple changes and additions and it was wonderful! We didn't mix butter into sauce...decreased lemon juic to 1/8 cup and then the real makeover came. We added dill weed and garlic salt to sauce, plus some salt & pepper. After we spread the sauce we added a can of well drained spinach, a layer of panko bread crumbs and parm. cheese. Served with mashed potatoes with gorgonzola cheese. DELICIOUS!!!

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forevermd

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

I followed a lot of reviewers tips and added 1 tsp of brown mustard to the mayo and seasoned the fish with Old Bay. It was delicious. My kids ate it all up!

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2COOKS4FUN

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Oakdale, Connecticut, USA

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Reviewed: Sep. 18, 2008

I made the recipe as writen and it was very tasty. would recomend it . I'll certainly be making it often!!

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

hi, my first time here, loved this recipie quick and easy, husband said just the way he loves it, i did make the mayo from scratch because lately i avoid the canned too much preserves so its quick and easy in a blender just add an egg apple vinegar oil to thicken salt and peper to taste mustard optional very little, besides that i just garnished with parsley,, serve with boiled potatos and steamed vegies, also i used Hoki new zealand fillets fish thats what i had was also great,:) cheers;)

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reemi

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Reviewed: May 27, 2008

This is the type of "end-of-the-month" dish. You're broke, yet you have all these ingredients in the refigerator! Hehe... I've added a teaspoon of mustard to the sause, grated gouda cheese on top and put some breadcrumbs on top of that. It was devine! The household loved it, and I've made it twice since!

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Stephanie

Cooking Level: Intermediate

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Reviewed: May 13, 2008

I'm not sure I can imagine this recipe good with the original ingredients only. It was really not impressive even after adding some flavor. I decided not to use Dijon, as I use Dijon with most fish recipes and wanted something a little different. So I sprinkled some Old Bay on the cod, covered with the sauce (which had less than half the lemon as most suggested), then added some salt and peppered diced tomatoes on top for more flavor and at least a little color. Very bland. Had to sprinkle more Old Bay on just to get through it. Would recommend possibly trying with Dijon, but would probably avoid and go another route.

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Susan U.

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Reviewed: Apr. 24, 2008

This did nothing for my family. The lemon flavor was too strong and the rest was too bland. I did like some of the suggestions given by other reviewers and will try incorporating some of those -- makes this a totally different recipe though!

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alnewton

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Reviewed: Mar. 5, 2008

Not everyone will like this because it has a very distinct flavor to it. Be cautious trying to feed it to finicky eaters.

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Amanda

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Reviewed: Feb. 21, 2008

I thought this was excellent with salmon! I had one salmon fillet and one cod fillet, both about 8 oz, and so put both in the recipe. My husband and I both preferred the salmon (which was farm raised) to the cod (which was wild caught). In addition, as many suggested, I added some dijon mustard. I also made about 1/3 less sauce than called for - which for us was more than enough. This is an easy and tasty recipe that uses standard ingredients that most have on hand.

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romainen

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Reviewed: Feb. 7, 2008

My husband made this dish and only added some Dijon mustard and it was fabulous. We may cut the lemon a bit. However, cod never tasted so good. We will definitely make it again.

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NallyGirl

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mccormick, South Carolina, USA

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Reviewed: Jan. 13, 2008

This was very tasty. Reminded me of a similar sauce my mother uses with orange roughy. I too felt it seemed a little bland so I used less mayo, more sour cream & added a few teaspoons each of crushed black pepper & dill weed. Outstanding!

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Stephanie

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Boise, Idaho, USA

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