Reviewed: May 9, 2010

Thanks. As other reviewers suggested I used 1/2-1/4 of the salt, 1/3 of the lemon pepper and 1/3 of the butter recommended. To cut the calories I used a butter spray and a little bit more fresh lemon. I also sprinkled some bread crumbs (made from a mix of standard 1/3 white bread crumbs and 2/3 fiber one cereal I made in advance for recipes that call for breading) and a little parmesan cheese. The bread crumbs and cheese were sprinkled on the fish not completely covered. Based on other suggestions I also cooked the fish an extra 5 minutes and uncovered for the last 10 minutes. It turned out very tender and moist.

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Reviewer:

jhm

Reviewed: Apr. 20, 2010

Love this recipe. I served it over brown rice and it was a big hit.

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Reviewer:

luvmydoxies

Reviewed: Mar. 2, 2010

So easy & very flavorful. I didn't have the lemon pepper, but didn't seem to miss it at all.

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Reviewer:

RICKYRAE

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Feb. 28, 2010

Awesome- hubby bothered to come out of his office (where he was working through dinner) to tell me it was good. That says something.

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Reviewer:

sparkly

Reviewed: Jan. 14, 2010

This was excellent. I followed another reviewers suggestion and added some dill, about the same amount as the parsley. I also omitted the lemon pepper seasoning. I just grated some of the zest from the squeezed lemon and sprinkled that and pepper over the top of the tilapia.

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Reviewer:

AUDRAM

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Queen Creek, Arizona, USA

Reviewed: Jan. 3, 2010

I love lemon flavor on fish, but hate mayo with fish (makes me gag). This was awesome!! I did place lemon slices on the fish and used the whole sauce when putting it in the oven. This had a strong lemon flavor but was very nice. Better than the mayo/butter/parmesan recipe on here.

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Reviewer:

Maegan

Reviewed: Dec. 29, 2009

We used tilapia and it turned out well

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Reviewer:

Roxie

Reviewed: Dec. 22, 2009

I really liked this, but since my kids did not, I will not be making it again. I think they do not like garlic taste unless it is fried golden. Maybe I could fry the garlic in a bit of butter first, then add the rest of the ingredients. But I do not think I will be making it again.

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Reviewer:

morningsunshine

Reviewed: Nov. 24, 2009

This was soooo good. This recipe gives fish a great flavor and yes I agree to use fresh lemon & garlic.

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Reviewer:

Melissa

Reviewed: Nov. 2, 2009

I thought the sauce was delicious, basically a great scampi sauce base, but I doubled the amount of lemon juice and once I poured half onto the fish to back, I added some wine white wine and house seasoning to round out the flavor a little bit for the finishing sauce. I would use this sauce mostly when grilling fish or shrimp... it was very delicate and lovely. However, I used it with some baked arctic char, and it's entirely possible that I just chose the wrong filet to use with this recipe, but the fish came out a little slimy and the texture was just all wrong. Loved the sauce, hated the fish.

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