Made for Fall PAC 2011 and what a "wicked good" recipe. Your right, the panko crumbs make it delicious with some crunch and the cooking time was right on...the fish was soooo moist. The only thing I would do differently would be to cut the lemon juice down in the onions. With the wine (and my lemon was a big one) the onions and sauce was a little to tart for DH and I. Definately a keeper for 2011 and will be making this again. Thank you.
Quick and easy to make! Delicious too! I used fresh grouper because that was what looked best at the fish market, plus its one of my favorites. Loved the crunchy topping and the onions were perfect. This was a very different fish recipe for me, and I'm so happy I found it! Thanks for sharing!
Excellent!! I used cod and it turned out perfectly. I LOVED the panko coating AND the absolutely delicious onion mixture beneath the fish. This technique worked perfectly for our family because my husband isn't a fan of onions, etc... so I was able to lift out his fish and keep it separate, then put extra onion mixture from the bottom of the pan on my fish serving. Seriously good stuff here and going into my best of the best file. Made for Spring 2013 Pick A Chef.
I was looking for a baked fish recipe for a large luncheon. When I saw this one - it looked perfect for what I wanted. We did a test drive tonight and it wss even better than I expected. The description of the dish was very accurate. We used a very large homegrown Meyer Lemon. We baked it in a shallow pan and served in on top of a spoonful of long grain brown rice.
Very good. Did not change a thing. Will make again.
My husband and I loved this dish. It was beautiful to look at and delicious to eat. The kick from the red pepper flakes offset the lemon, wine, and onion flavors wonderfully. My daughter helped in the preparation and accidentally added a few pinches of chili powder. Oddly, it just made it better. Great recipe. A keeper!
Two minute broil crisps the top
I followed the recipe and it came out perfectly. Some people commented about doubling on the oil or butter or less lemon juice. I don't usually pay attention to these measurements in cooking because everybody's taste is different. I used the given amount of lemon, but a little more on the oil. What I added by chance at the last minute was thinly sliced potatoes before you layer the onions. I was making a tray of roasted thin sliced potatoes and onions to serve with the fish. I liked how they looked cooked half way. I took enough slices to cover the bottom size of the fish. The combination of the potatoes and the onions along with the fish was wonderful. Then I served the more potatoes around the fish.
Absolutely love this fish dish!!!
Fish was moist, topping was tasty but did not brown up as much as we prefer. Think it needs more olive oil/ butter in topping maybe doubled. I did not have olive oil spray so perhaps that would solve browning problem. Love the onion with lemon wine sauce-unique and delicious. We think this is much better than an Arizona fish fry. Wish ingredients were listed in same order as directions. Thank you for sharing.