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Everybody was a fan of this delish fish, so we will definitely make it again. My only change will be to cut the black pepper by half. We used basil rather than rosemary.
Simple and very good recipe. Took out the fishy taste and the lemon - rosemary - garlic was a great blend of flavors.
I won't award stars this time around because I goofed - I used Basa filet, frozen at sea, I did not give it enough time to completely thaw before cooking . It ended up too soft. However the flavor was excellent so I give full marks to the recipe and no marks to the cook. Thanks Kree I will make it again, next time correctly
This is a great way to cook fish! I used whiting fillets, with skin on, cut in half so they fit into a smaller packet. I cooked them in parchment paper, which I folded and stapled to make the pouches. The fish came out beautifully done. It was REALLY flavorful. I do like lots of flavor in my food, but next time I might cut back on the lemon and rosemary. I might not have used 1 1/2 lbs of fish, so that might be why it was so very flavorful. I think this is my new favorite way to cook fish.
Delicious! My husband really enjoyed! Simple, quick and good!!
I tried to double the recipe and went a little heavy on the rosemary. Overall though, a great little spread for the fish. The lemon added so much to the taste.
I cook it with fresh parsley and white wine instead of olive oil.
This was dinner lasta night and we all enjoyed it. So simple, tasty and very very easy. Also, low cal and healthy. Thanks, Kree fo posting! Its a keeper!
DH says "you can tell whomever posted this, I'm thrilled with it", he loved it!! Me too, left a lovely lemony rosemary taste. Great flavours together, Stayed lovely and moist too in the tinfoil. I will be making this one again for sure, thanks for posting.
Very juicy results. Dh liked it even better than I.