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We made this recipe recently with some adaptations:<br/>We cut it in half.<br/>Instead of butter, we used olive oil.<br/>We replaced the rice chex and potato flakes with [gluten free] panko - probably about half of what the recipe suggested.<br/>We mixed dry the ingredients as suggested, but put the oil, lemon juice, and fresh herbs [tarragon and thyme, we don't have basil yet here in April the northlands!] into a chopper to make a slurry of herby liquid, which we poured over the fish before topping with the dry mix.<br/>Instead of parsley, we used coarse chopped cilantro [again, what we had on hand].<br/>Definitely a keeper!

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hoolian April 30, 2013

One of the bests fish recipes I ever tested (and tasted). I didn't have all herbs so I used based and dill, turned out really great

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the-queen October 04, 2012

Very easy tasty recipe. We loved it and will make it again.Cut the recipe back to 12 oz of fish.Did not use any butter but sprayed them with "No Oil" mazola. Instead of the chex/potato flakes I used 4 tbsp of panko crumbs. They tool 20 minutes in the oven and were cooked through but lovely & moist Thanks Derf for posting

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Bergy October 25, 2008
Cape Capensis, Baked With Herbs (Hake)