Reviewed: Oct. 1, 2011

I followed the recipe as much as possible and baked it.. The crust came out dry in some spots. Will have to pan fry in butter next time like the recipe.

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Reviewer:

tearlou

Reviewed: Sep. 23, 2011

Very tasty and easy and awesome! I added some italian seasoning to the almond n parm mixture to give it more flavor.

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Reviewer:

vandee8

Reviewed: Sep. 17, 2011

I replace the almonds with pistachio nuts because I am allergic to almonds. I served this at a dinner party. People kept asking for the recipe. Because the fish is so soft I can't get it to look beautiful but the taste is spectacular.

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Reviewer:

denise0628

Reviewed: Sep. 7, 2011

We love this recipe. It's so simple to toss together on a weeknight and always has the best flavor. The parmesan cheese in the mix makes this!

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Reviewer:

Lulabell_85

Reviewed: Jul. 14, 2011

Loved, loved, loved this! I followed Naples suggestion and fried in a butter/olive oil mixture on medium heat, only 4 minutes per side, and it was perfect. The kids complained, "we hate fish . . .why do you always make things we don't like" . . . but then cleaned their plates! One for the "do again" list for sure! Thanks!

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Reviewer:

KIMSCOOKINGNOW

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Jul. 3, 2011

This was very good. I didn't have almonds so I used crushed walnuts, but I'm sure if I used almonds it would have been even better.

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Reviewer:

chayalang

Cooking Level: Intermediate

Reviewed: Jun. 7, 2011

This is one of my favorite recipes. I always double the Parmesan except this time I used Asiago and ground almond. I also baked it at 350-375 for 30 minutes. I coated the glass baking dish w/ Pam (olive oil). I added pads of butter around the fish and added fresh broccoli crowns. I sprinkled the top w/ the remaining almond and Asiago mixture and a couple more pads of butter. I also squeezed a fresh lemon over the top and covered with tin foil. I definitely will be baking this recipe rather than cooking in a pan in future. It was much easier and the fish came out perfectly!

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Reviewer:

MJCJR

Reviewed: May 25, 2011

The extra parm was a bit much however the next day when I had it for lunch it didn't taste like too much so I will have to play with the amount a little but overall a great change. I ommitted the flour all together to make it gluten free

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Reviewer:

angeleke18

Reviewed: May 21, 2011

This was really good. I am on a low carb diet for medical reasons and I was to the point where meat/fish of any kind was making me sick to even think about it. The almonds, cheese and butter really perk up the fish so that it makes it enjoyable to eat. I only used half the butter and added olive oil because I just couldn't get it to cook right without burning it.

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Reviewer:

pifrwd82

Reviewed: May 14, 2011

A keeper! The changes I made: garlic powder instead of garlic pepper. I added a little lemon juice to the egg mixture. I also didn't put parm cheese on at the end of cooking b/c two cups of parm cheese just seemed like too much to use and it was delicious with just one cup mixed with almonds. I also used half butter and half olive oil for pan frying instead of just butter. Got lots of compliments. Will make again.

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