Reviewed: Nov. 7, 2011

This was such an easy recipe that tasted like you spent hours perfecting the sauce. I added fresh rosemary before serving and another time I added capers. I have also made it using yogurt in place of the sour cream.

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Reviewer:

MontanaKydd

Cooking Level: Intermediate

Home Town: Santa Monica, California, USA

Living In: Sacramento, California, USA

Reviewed: Jun. 29, 2010

Much to bland, added dill, mushrooms, a pinch of salt and pepper.

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Reviewer:

Jim

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Home Town: Elko, Nevada, USA

Reviewed: Mar. 17, 2010

The taste of this fish is very strong and unlike what I expect fish to taste like. I won't be using this recipe again. Maybe if you love mayonaise and lemon, you might like this.

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Reviewer:

shannonTN

Reviewed: Jan. 14, 2010

I made this tonight and it just was not what I expected. It might have been my fault b/c I had to use bottled lemon juice and used Miracle Whip instead of mayo. The taste left something to be desired and 30 minutes left my fish so tough it was hard to eat. I did add dill and some cayenne as suggested by other reviewers but this dish just didn't taste good.

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Reviewer:

Carrie

Reviewed: Dec. 21, 2009

I think this has potential but redoing it to be more palatable would make it an entirely different recipe. As others have mentioned this was kind of a "bottom of the fridge" meal for me prior to my holiday menu shopping. My first red flag was "mayonnaise" which is about equal in my book to "open a can of cream of mushroom soup." In terms of something to add on the fly that might make this palatable it was a toos up between dill and ground red pepper. I chose the pepper and it gave it a bite which was the only thing that made it edible. I think the dijon also might work and I might try it again with that change just to see. Butter AND mayo? That much fat overpowers the fish. Also this sauce makes the cod fillets (a hearty, flaky, firm fish) quite soggy and miserable. Sorry. I do see the potential (without mayo and with something that tastes like something) but this is a full thumbs down for me. About as white bread middle of the country as it is possible to get. Without cream of mushroom soup that is.

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Reviewer:

Kitty

Cooking Level: Expert

Living In: Stone Mountain, Georgia, USA

Reviewed: Sep. 21, 2009

This is good as a base. I added cilantro, lime juice and some cajon seasoning and even my kids loved it.

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Reviewer:

Danyale Christensen

Reviewed: Jul. 31, 2009

The cost convinced me to buy cod this time.I found your recipe and decided to try it. I really liked it. Didn't need to make any changes. Will make it again.

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Reviewer:

SuzieQ.

Reviewed: Jul. 24, 2009

very good, however for my personal taste I will cut down on the lemon juice next time. Also the dijon mustard sounds good for the next try.

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Reviewer:

BUBBLES531

Reviewed: Jul. 16, 2009

Wonderful sauce. Followed some of the reader's hints. Kept the fish really moist. My husband loved it.

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Reviewer:

RealFoodLover

Cooking Level: Intermediate

Home Town: Greenville, Mississippi, USA

Living In: Lexington, Kentucky, USA

Reviewed: Apr. 17, 2009

Added mushrooms and slivered almonds to sauce. Very good, but a bit bland. Next time will add the dijon as suggested by previous reviewers. Might want to try the sauce on bonless, skinless chicken breasts.

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