Used two tilapia fillets (cut the recipe down for just DH and I) and followed the directions. I knew this would be a hit with both of us being we love lemon and capers...just the right amount. Definately a keeper and going into my Favorites of 2013. Thank you for posting. (served with rice pilaf and a green salad). Made for Aussie/NZ Recipe Swap #83 - December 2013.
A very nice way to prepare fish fillets. I used flounder fillets and reduced the recipe to 2 servings. The fillets were browned in a combination of olive oil and butter with additional butter being added along with the capers, sliced lemons and juice. There is a wonderful lemon flavor without being overpowering. Made for Aussie Swap.
*Made for Australia/NZ Swap #67* Made half the recipe with tilapia fillets. Lovey lemony flavor with just the right touch of capers. We eat fish frequently, so this will be served as most often prepared. Thanks for posting, Kathy.
In regards to direction #2, I'm pondering what Gladys Knight throught when HER pips were removed? lol Anyhoo, made with tilapia for A-NZ #43 Recipe Tag and enjoyed by all.
Loved this, just loved it! Ticked all my boxes, fresh fish with a tangy hot dressing and a wonderful savoury crust! I used 2 large cod fillets and cut the dressing quantities and crust quantities back. I served this with crispy potato balls, carrots and spinach for a wonderful mid-week supper. Made for the Aus/NZ recipe swap, many thanks KK! FT :-)
Loved this! One thing I especially enjoyed was removing the peel and pith from the lemons left a nice lemon flavour without that sort of harshness you can get from the rind sometimes. Only thing I did differently was serve with a salad but I imagine it would go really well with mashed potatoes as suggested too.
Ding, ding ding! We have a winner! This was really easy and came out oh so good (and I am not a big fan of fish)! I only loosely followed the directions and didn't have to measure anything. Couldn't be easier and can't go wrong. Made for Aus/NZ Swap 2009.