Reviewed: Aug. 29, 2005

This is my recipe and I just wanted to add a note here for everyone that you can substitute the butter for 1 tbsp of extra virgin olive oil and it tastes great!

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2798 users found this review helpful

Reviewer:

Eireann

Reviewed: Oct. 11, 2005

This was my first time making & eating Tilapia... I'm very happy I tried it with your recipe. This was great, very light and tasty! I am glad to have a new (healthy) fish dish! Many thanks...

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4 users found this review helpful

Reviewer:

SHAWNIEMARIE

Home Town: West Hills, California, USA

Reviewed: Oct. 11, 2005

Easy, quick, delicious -- but DO NOT bake for 30 minutes! Bake for 10 minutes and test for flakiness. If the fish flakes, it's done. Mine was perfect at 10 minutes.

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452 users found this review helpful

Reviewer:

Southbeacher1

Reviewed: Oct. 15, 2005

We tried this recipe last night and it was DELICIOUS!!! Loved the great lemon flavor. We too, found that 10 to 12 minutes was sufficient cooking time. Will DEFINITELY use this one AGAIN & AGAIN!!!! Thanks Eireann!!

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6 users found this review helpful

Reviewer:

SULEO

Reviewed: Oct. 16, 2005

This fish recipe turned out great! I baked for 30 minutes, turned out fine. Also added a little dill for some extra flavor.

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3 users found this review helpful

Reviewer:

Monica K.

Reviewed: Oct. 23, 2005

I used garlic powder instead of chopped garlic, and margerine instead of butter, and it was wonderful. My 2 filets were done in 25 minutes (maybe a little overdone, even). Very good, with fairly subtle flavors that accent the tilapia well.

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6 users found this review helpful

Reviewer:

Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 5, 2005

Tasty and very easy. I topped with a little bit of sauteed cherry tomatoes and capers. Very nice.

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3 users found this review helpful

Reviewer:

BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Nov. 6, 2005

Excellent recipe .. a new favorite. I also added a touch of dill (per one of the other reviews) and served with chopped tomato, cucumber, sweet onion salad (3 parts extra virgin olive oil to 1 part lemon juice + seasoning) ... it was GREAT!

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Reviewer:

MKARAFOTIS

Reviewed: Nov. 10, 2005

I LOVED this fish tonight. I usually cook salmon and baked haddock, but Talapia was on sale so I picked some up. I found this way to cook it and I am so glad I did because I am going to add this to my regular meal rotation. The fish was almost juicy, not at all dry, very flavorful and well seasoned - with a spicy punch from the garlic and pepper. I will make this weekly from now on. Thank you for the recipe.

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Reviewer:

Lauren Fredette

Cooking Level: Expert

Home Town: Newburyport, Massachusetts, USA

Living In: Amesbury, Massachusetts, USA

Reviewed: Nov. 14, 2005

This fish was alright - good, but I probably won't be making it again. Too tangy for my tastes, I'd prefer a white sauce or just some butter. I strongly recommend baking fish at 425 for 10 minutes per inch of thickness, just until opaque.

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4 users found this review helpful