This is a great recipe, but if you don't adjust the cooking time/temp downard, you're going to have a piece of fish that will be inedible because it's so dry and tough. I've learned over the years that fish cooks VERY quickly, especially tilapia, as they tend to be very thin. I'm with reviewer "peculiarmike", though about tilapia being feces feeders, & I won't eat them. I made this with cod, which is a much thicker fillet, and only cooked it 12 minutes at 350°, NOT 30 minutes at 375°. It turned out nearly perfectly cooked, though if I were to do it over again, I'd probably just do 10 minutes, like a few reviewers said.
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This is a great recipe, but if you don't adjust the cooking time/temp downard, you're going to...