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Showing 1-6 of 6
on October 11, 2009
on September 20, 2009
on January 18, 2009
This is fantastic. I made it with reduced-fat mayo and parm cheese, and it tasted great. Thanks for the easy and delicious recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #596065
on September 24, 2007
on September 17, 2007
This is one of the best fish recipes I have ever tasted with two minor changes: First I added two cloves of crushed garlic and used lemon juice to replace lemon zest. I also prepared 4 tilapia fillets and baked at 350 degrees for 22 minutes as the original recipe did not give the bake temperature.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 14, 2007
This recipe was a delicious change from how we usually prepare fish. We used fresh caught sea trout instead of tilapia and it worked out wonderfully. The olives gave it just enough tanginess to really work (some capers might be good too). The directions didn't list an oven temp. so I went with the standard 350 and I think that was a little low for this recipe. I ended up putting it under a low broiler at the end to brown up the mayo/parm topping. (P.S. I used the "green can" parm-- was out of the real stuff-- and it was perfect.)The pan juices were outstanding...wish there would have been MORE for sopping with garlic bread. The fish stayed very moist. Thanks for the new addition to my recipe collection!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (167 g)
Servings Per Recipe: 2
The following items or measurements are not included:
salt & pepper