Excellent! It's very kid-friendly if you don't let them see the onions. I have made it so many times that I have now modified it slightly to exactly suit our tastes. First, I often use frozen chopped onions but if not I use sweet vidalia onions, and I ALWAYS put them back in the oven for a few minutes til transparent and stir before I put the fish on them. Then, after I squeeze the lemon juice I rub the fish with the spent lemon and sprinkle the fillets with dill weed before adding the topping. We don't do fat free mayo, so use regular or lowfat. I also double the sauce but not the lemon juice, and use a little extra high quality parmesan. I never use "seasoned salt", imho the mayo, parm and lemon have enough salt in them. I have made it with and without the nuts which I love, but the kids, not so much. I toast my almonds on the stovetop in a little butter and serve them on the side. The bed of onions seems to absorb any "fishiness" that may accompany less expensive fillets, and keeps the fish moist on the bottom. The topping keeps it moist on the other end, so it's creamy & lush in your mouth (kid/elder friendly, like mac n cheese.) I use frozen thawed Basa or Swai most of the time because they're inexpensive but don't have the muddy, earthy flavor that I hate in Tilapia and commercially or pond-grown trout. I've also tried this with salmon, removed the skin of course, and Dover sole and flounder. (With very thin fish I don't double the sauce.) It's always a yum!
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Excellent! It's very kid-friendly if you don't let them see the onions. I have made it so many...