Reviewed: Jul. 31, 2012

Nice texture and wonderful flavor. I used Ritz crackers since they were on hand. I also would consider the Parmesean as a "required" item. There is something about it when combined with the other ingredients that makes this special.

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8 users found this review helpful

Reviewer:

StoneLaker

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jan. 9, 2013

This is a winner..... So much my picky eater two year old gobbled it up

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4 users found this review helpful

Reviewer:

love to cook

Reviewed: Jan. 11, 2013

Delicious, fast, and easy! I've never made fish before, but wanted to try it. I used Tilapia filets, and Italian breadcrumbs instead of cracker crumbs and seasonings. My husband and kids ate every bite! I'll be making this again!

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Reviewer:

aludema

Reviewed: Jan. 6, 2013

Quick and easy. I didn't use as much butter and it was fine. I used breadcrumbs (Italian) and baked for 8 min then broiled to crisp them up. Very good!!

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Reviewer:

Gilbert

Reviewed: Jan. 2, 2013

I love this recipe but I add a bit more to it. Start with about a 1/4 cup crushed buttery garlic croutons, 1/4 cup finely chopped pecans, 1/2 teaspoon dried parsley and coarsely ground black pepper to taste. Also, instead of using parmesan cheese I use a three cheese blend of parmesan, asiago and romano cheeses. I also like to add about and extra 2 Tablespoons of cheese blend to the mixture. Bake for thirty minutes and this fish dish is to die for!

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Reviewer:

Carrie

Cooking Level: Expert

Home Town: Inver Grove Heights, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Nov. 20, 2012

Turned out great! Even my 3 children enjoyed it. Nice flavor.

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Reviewer:

Jamie

Home Town: Spring, Texas, USA

Reviewed: Oct. 4, 2012

Amazing!

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Reviewer:

laure fischer

Reviewed: Aug. 22, 2012

Turned out very good. I might have to attempt to make it a little healthier though bc it was soaking in butter, which while it tasted good, is pretty bad for you.

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Reviewer:

laurn

Reviewed: Mar. 31, 2013

Very good I made it with Basa Fillets, rice and Glazed Dijon Carrots.Along with the herbs in the recipe I added some Parsley and dill.

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Reviewer:

Blondiegirl

Reviewed: Mar. 15, 2013

I'm sorry, but this was a great disappointment. I followed the recipe closely, except used bread crumbs instead of crackers. I was a bit wary of the "Italian" nature of the seasonings, used on a delicate fish like walleye. The seasonings were not actually too strong, but they were just wrong with the natural flavor of walleye. Just made the fish taste un-wonderful, and walleye is expensive. I would have done better just to pan-fry with a light flour coating with salt, pepper and lemon, which would have complemented the fish. Sorry, a complete fail for me.

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