Reviewed: Aug. 13, 2005

Thank you to all the reviewers on this one. I made their changes and this turned out wonderful. I increased the feta cheese, spinkled the inside of the fish with garlic powder. After they were rolled I added lemon pepper, subsituted the water for lemon juice and poured a litte lemon juice over the top of the fish. We live in Alaska so I subsituted halibut for flounder (just a bigger version of flounder)

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59 users found this review helpful

Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Sep. 2, 2003

once again, I did substitutions, which turned out really great. instead of using flounder, I used tilapia. I also used quite a bit more mushrooms, feta & spinach. just a hint for anyone who's always used reg ol parmesan on their spaghetti. try using feta for a change. we won't ever again use parmesan on our spaghetti. it adds a totally new & different flavor.

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33 users found this review helpful

Reviewer:

MMCEV1

Reviewed: Apr. 13, 2003

This was excellent and simple. I added 3 cloves of garlic to the spinach and mushroom mixture for some extra flavor...next time I will add more garlic and some salt and pepper. It's a great recipe, just needs a little more flavor.

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32 users found this review helpful

Reviewer:

SUSIE MCK

Reviewed: Aug. 4, 2007

Excellent!!! I added chopped tomato and per the reviews I added garlic, and probably 1/2 cup feta. I also coated the fish with mixture of bread crumbs, Paul Prudome Seafood Magic and Tony Cachere's creole seasoning. I covered it with lemon and butter. You must drain off the moisture from the stuffing mixture (I may even strain it next time) or you will have a mushy problem. I baked it longer than 20 minutes--maybe 30. It was so good--and healthy!!!

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22 users found this review helpful

Reviewer:

Ilovetocook

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Rustburg, Virginia, USA

Reviewed: Aug. 29, 2005

This was good. I increased the amount of feta that i used to about 2.5 oz and I sauted my mushrooms with fresh garlic. I would also recommend seasoning the fish with season salt, paprika, pepper and garlic.

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19 users found this review helpful

Reviewer:

Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Jun. 25, 2002

This recipe is only good if you season the fish. By itself the taste is nothing special. Also, 1 T. of feta is not enough. You need atleast 1/4 c. I agree with a previous reviewer that dredging the fish in breadcrumbs is the way to go.

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14 users found this review helpful

Reviewer:

Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

Reviewed: Apr. 25, 2002

Very Quick and easy and best of all it tastes great. I seasoned the fish with salt and pepper and some garlic powder and instead of using the fresh vegies, I used frozen spinach and canned mushrooms. Hubby really liked this alot.!

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12 users found this review helpful

Reviewer:

JOPFEUFFER

Reviewed: Apr. 18, 2005

This is a good dish as long as you season as you go along. I added herbs and spices to my filling and to my fish. I used more feta than called for and finished with a squeeze of lemon juice. Very nice Verona!

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10 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 16, 2002

My husband and I really enjoyed this. It was very easy to make and very light. But it was still satisfying. I used fat-free feta cheese. Next time I might season the fillets a bit before baking. Definitely will make again.

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10 users found this review helpful