The Very Best Fish Recipe Ever


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Try this fantastic, and foolproof, fish recipe for dinner tonight. It is amazingly delicious!

I was always intimidated by fish until I stumbled upon this amazing recipe, and I have been meaning to share it for ages.  I got the original version from my dear friend Jenny during a mom’s night out recipe swap back when we both lived in Seattle.  We were so chatty that night that I only ended up writing down two recipes, but this was one of them.

In the years since, I have tweaked it just a bit.   It is one of my family’s very favorite meals and it is also a fantastic–and super easy–dish to serve guests, provided they eat seafood.


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The really great thing about this recipe is that it works with pretty much any type of fish or seafood.  The original recipe called for halibut, which I love but is very hard to get here in Florida.  I have used tilapia, mahi mahi, salmon, flounder, cod, & shrimp with this recipe, and they have all turned out wonderful.

Just a few ingredients are needed to throw together this delicious fish dinner!

Here is what you need:

3/4 c. shredded Parmesan cheese
1/3 c. butter, softened, plus more for greasing dish
1/4 c. mayonnaise
3 tbsp lemon juice
1/4 c chopped green onions
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. freeze dried dill (optional)
2 dashes Tabasco sauce
2 pounds skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)
Every great recipe starts off with greasing a baking dish with butter!

Step 1: Pre-heat the oven broiler; Grease 9×13″ baking dish with thin coat of butter.

Mix together the savory topping until well blended.

Step 2: Mix together Parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & Tabasco in small bowl until well blended.

Arrange fish in a single layer in baking dish.

Step 3: Arrange fish in a single layer in baking dish.

Broil fish until it flakes with a fork.

Step 4: Broil fish for 8 minutes or until it flakes with a fork.

Carefully spread the savory Parmesan mixture over top of the broiled fish.

Step 5: Remove from oven and carefully spread Parmesan mixture over top.

Broil until bubbly and golden brown.

Step 6: Broil 2 additional minutes, or until bubbly and lightly browned.

Wow your family and guests with this very best ever fish recipe ever. It's easy and delicious!

The Very Best Fish Recipe Ever

This very best fish recipe ever is savory, creamy and quick. It works with almost any type of fish. It's sure to become a family favorite!

Course Main Course
Cuisine American
Keyword The Very Best Fish Recipe Ever
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings


  • 3/4 cup shredded Parmesan cheese
  • 1/3 cup butter, softened (plus more for greasing dish)
  • 1/4 cup mayonnaise
  • 3 TBSP lemon juice
  • 1/4 cup chopped green onions
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp freeze dried dill (optional)
  • 2 dashes Tabasco sauce
  • 2 lbs skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)


  1. Pre-heat the oven broiler; Grease 9x13" baking dish with thin coat of butter.

  2. Mix together Parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & Tabasco in small bowl until well blended.

  3. Arrange fish in a single layer in baking dish.

  4. Broil fish for 8 minutes or until it flakes with a fork.

  5. Remove from oven and carefully spread Parmesan mixture over top. Broil 2 additional minutes, or until bubbly and lightly browned.

Don't be intimidated by fish. Try this quick and tasty fish recipe tonight!
Thanks again Jenny!


  1. Alisha
    November 12 at 08:11AM

    Oh my goodness, this sounds so yummy! Can’t wait to try it… Thanks Ruth (and Jenny)!

    • Ruth
      November 15 at 01:32PM

      You’re welcome! Let me know how it turns out! 🙂

      • Ed Shubin
        March 1 at 10:37PM

        Just fed my girls this recipe with salmon.



      • Meg
        April 21 at 11:04AM

        What does everyone serve with it???

      • July 23 at 04:51PM

        OMG ! Made this recipe, and my husband loves it. He never had tilapia until now, my family loves it. It’s now our traditional 3 times a month. Thank you

      • July 23 at 04:53PM

        OMG! We love it thank you

    • Anonymous
      January 1 at 03:59PM

      Just had this and it’s amazing

      • February 16 at 03:06PM

        This recipe is the best I have ever tasted ,and I catch cook and eat a lot of sea fish
        I am sure I will be using it again and again this coming fishing season
        Thanks for an excellent recipe Mmmm

    • Michele
      May 29 at 02:28PM

      I was sceptical about how this fish would taste . But after making it I was blown away it is the best fish recipe ever I used cod .couldn’t stop eating it delicious thank you thank you easy and delicious. OH MY.

  2. November 12 at 08:30AM

    This looks so yummy! Will have to try it soon.

  3. Gail
    November 12 at 08:40AM

    I have the same problem with fish–I love it but I never know how to prepare it, so I just don’t. This sounds so easy. I am adding fish to my grocery list as we speak so I can try it tonight!

    • Ruth
      November 15 at 01:31PM

      Gail I would love to hear how it turns out for you! 🙂

      • Anonymous
        January 13 at 04:45AM

        Your recipe sounds lovely and I am looking forward to trying it. However, I am English and do not understand what you mean by ‘broiling’. Are you baking it in an oven or cooking it under a grill perhaps? Thank you, Karen

        • Ruth Soukup
          January 13 at 08:46PM

          Broiling is the highest setting on our ovens here in the states. 🙂

          • Anonymous
            January 14 at 06:01AM

            Thank you for letting me know. Kind regards, Karen

          • Molly
            October 5 at 10:23AM

            Ruth- do I turn the fish over during the 8 minutes?

        • Anonymous
          March 9 at 12:24PM

          Depending on the age of the stove, the broiler may be in the bottom drawer with a broiler pan that slides out for cleaning… do not use this for the recipe though. If it’s a newer stove it will be on the top of the inside of oven… move rack to top spot.

        • Anonymous
          March 26 at 06:15PM

          Only the top oven element comes on when you broil.

  4. Jenny
    November 12 at 02:46PM

    Your welcome, Ruth. We love this recipe!

  5. November 12 at 08:14PM

    That sounds fantastic, thanks Ruth!! 🙂

    • Ruth
      November 15 at 01:29PM

      You’re welcome! Let me know how it turns out for you if you try it! 🙂

  6. November 13 at 10:37AM

    This recipe sounds yummy!! Thanks for sharing.

    • Ruth
      November 15 at 01:27PM

      Oh believe me, it is! You’re welcome 🙂

      • Heidi
        January 8 at 09:15AM

        We have walleye and crappy here in minnesota and this recipe is absolutely wonderful on both kinds! Thanks for this amazing recipe

  7. November 13 at 01:48PM

    This sounds delicious! I’m not such a huge fan of fish, but with creamy parmesan cheese, you can’t go wrong. Will have to try this soon. Thanks!

    • Ruth
      November 15 at 01:26PM

      Thanks Rebecca! Let me know how it turns out for you! 🙂

  8. Carolyn
    January 24 at 10:54AM


    Can’t wait to try this! We have a deep freezer full of fish that my husband caught. I know once I find a good recipe for fish (trout), it will be a once-a-week dinner at my house!

  9. May 24 at 10:58AM

    This sounds great! I’m always looking for yummy fish ideas, thanks for sharing! Love your blog!!
    Jen @ Yummy Healthy Easy

  10. Cara
    July 14 at 02:58AM

    My family loves fish but I’ve always been to nervous about cooking it. With this recipie…I think I can! Thank you! One quick question though…would you preheat the oven to broil low or high? My oven has a choice of settings.

  11. kristy
    July 23 at 04:53PM

    What would be a good side dish with this meal? Going to try it this week! Looks great!

    • Anonymous
      February 21 at 01:11AM

      I used to order this at a restaurant in north Florida called Harry’s seafood. I always got the server to order me steamed broccoli and some of the same sauce on top. Completely sinful!

  12. August 5 at 06:40PM

    Really enjoyed this recipe. Made it and put over rice. Delish! Thanks for sharing!

  13. Dristee
    November 16 at 12:07PM

    Am not a fish lover.. But trust me i tried this recipie and its amaziiiiinnnnnngggggg …. Thank You for this yet very simple and tasty dish !!!

  14. November 23 at 04:57PM

    My oven has a hi/low setting for the broiler. Which woukd I use? Or could I bake it instead? Thanks. 🙂

    • Sandy
      December 13 at 06:52AM

      It’s not my recipe, but I wouldn’t be scared to bake it. If it were me I’d bake at 350 for about 25 minutes (or until flaky).

    • Anonymous
      January 13 at 02:21PM

      I would set it Low fish cooks fast

    • Anonymous
      August 25 at 04:42PM

      I saw a recipe for tilapia that was 425 for 15 min.

  15. Anonymous
    December 4 at 08:40PM

    My teenage daughter, who doesn’t as a rule like fish,is having her third helping; “this is freakishly awesome!” :))

  16. shauna
    December 18 at 10:00PM

    What would the cook time be if the fish are frozen?

  17. January 13 at 05:24PM

    This was so good. Even my six year old loved it and he hates fish!

  18. Pauline C.
    January 14 at 08:55PM

    Made this for supper and my husband commented that it was excellent and he would like me to make it again sometime. I also thought it was very tasty. Thanks for the recipe. I am going to pin it for sure!

  19. Barb
    January 14 at 11:23PM

    I’ve made this often with fresh catfish. Very good fish recipe.

  20. Gail
    February 20 at 07:14PM

    I used to have fish fairly often but stopped when it became so difficult to buy fish from USA, not China. Where there are very poor sanitation standards. This recipe sounds delicious so I may just have to ignore the country of origin once in awhile. One question: is the Parmesan cheese shredded (strips) or grated (powder)? Thanks for posting.

    • Ruth Soukup
      February 21 at 10:41AM

      The Parmesan Cheese is shredded.
      Hope you enjoy!

    • June 5 at 09:48AM

      Go to – Publix stocks tilapia from Costa Rica and I am comfortable with the standards in Costa Rica.

  21. Anonymous
    March 1 at 05:28PM

    OMG!!!! This is the BEST fish dish I’ve ever made!! I’m trying to get my family to eat more fish and this dish I will make again and again. Thank you so much for this delicious recipe!!!

  22. Alyssa
    March 21 at 07:44PM

    I’ve made this several times since finding your post. Seriously, this recipe is absolutely delicious! My family loves it!

  23. Dana
    March 22 at 07:26PM

    This was delicious! Used cod and substituted a few tablespoons of sriracha for the hot sauce. Entire family (4 kids included) ate, enjoyed and asked for seconds. Will double recipe next time!
    Thanks so much for the recipe.

  24. Tracy
    April 5 at 07:53PM

    Tried it tonight with tilapia–delicious! Halved the recipe and it was the perfect amout for my husband, 2-year-old, and me.

  25. Shannon
    May 7 at 05:49PM

    Hey! Sounds great but I had a few questions….do you broil on low or high? And my 9×13 dish says “no broiler”- do you put it on the top rack, near the broiler or in the middle? Thanks!

  26. Anonymous
    June 26 at 06:04PM

    I just made this last night, it is really delicious! thank you!!

  27. donna
    July 2 at 07:37AM

    don’t you know by now not to eat tilapia? gross

    • Kim
      July 10 at 11:12AM

      Why shouldn’t we eat Talapia? I have heard nothing bad about this fish… Please inform me about what is wrong …

      • Anonymous
        February 22 at 03:53PM

        they are farmed, they are a bottom feeder, thus they eat their own poop.

  28. Anonymous
    July 11 at 05:43PM

    it was really great and easy

  29. Jen
    December 21 at 07:07PM

    This recipe was great! The sauce is so good. My parents raved about it and even requested the recipe–something they almost never do. Thanks so much for sharing.

  30. January 5 at 07:08PM

    Made this for my fiance tonight and its delicious! We loved it !

  31. carrie
    January 5 at 11:26PM

    any idea what the calorie content of this would be?
    It is amazingly worth every bite of calorie

  32. Kat
    February 5 at 01:54AM

    What sides are good with it? Rice or potatoes? I want to make it I want to make it tomorrow?

    • Anonymous
      August 4 at 10:41AM


  33. February 5 at 09:27PM

    My husband and I are eating low-carb, and I made this fish the other night, using tilapia. It really was one of the best fish recipes I’ve ever made! My husband loved it and he is REALLY picky about how fish is prepared. My kids loved it too. I plugged this recipe into a carb calculator and for 8 servings, it only has 2.6 carbs each. Wonderful! (Sides for us were green beans and a fresh tossed salad.) Thank you for a great recipe that I’m sure I’ll be making again and again!

  34. Anonymous
    May 3 at 11:24AM

    You live in Florida and use Halibut, cod, talpia, salmon, etc…fish shipped in from miles away and Not grouper, snapper, amberjack, etc.. Fish caught locally? And it STILL tastes good? that is quite an endorsement. But why not use fresh local?

  35. May 22 at 09:38PM

    This looks delicious! I love fish but I’ve never prepared it with any type of mayo topping. Can’t wait to give it a shot!

  36. June 4 at 07:28PM

    When broiling, how far should pan be from broiler? I want to make this for company tomorrow – it sounds yummy.

  37. Carrie thrasher
    June 29 at 10:17PM

    I’ve been using this recipe for years, however, next time you make it, use lump crabmeat in the recipe. It can be fresh or canned (2 cans). If you add that to the Parmesan mixture, it takes it to another level! We’ve named it Heavenly Trout or Heavenly Flounder. It works best with a clean white fish. Living on the southern coast of Texas, and fishing any chance we get- that’s what’s stocked in our freezer at all times. I’m CONSTANTLY looking for new recipes.

  38. Nadira
    July 12 at 08:37PM

    This sounds so easy to make! Can I use mozzarella instead of Parmesan?

    • Ruth Soukup
      July 13 at 01:57PM

      Hi Nadira,
      I haven’t tried it with mozzarella but I’m sure that could work. Let me know how it turns out. 🙂

  39. Anonymous
    July 18 at 06:53PM

    Is it broiled on low or high?? Question is not answered.

  40. Sherri
    August 22 at 01:27PM

    Too heavy for our tastes. We like fish!

  41. October 5 at 01:40PM

    Thank you so much for this recipe! We were the only eat baked fish out or choke down my dry not tasty fish (which is the reason I stopped cooking Italy home), but this recipe has changed fish cooking for me. Tonight we will have baked fish this way for the 4th time in a month- Wow! Thank you so much!!!!

    • October 5 at 01:43PM

      Cooking it in, not Italy lol

  42. Joey Robbins
    January 12 at 05:48PM

    Do you have the nutritional info for this recipe?

  43. Linda
    January 12 at 06:19PM

    Just made this for dinner tonight using flounder…EXCELLENT! Broiled it on a cookie tin surrounded by thawed frozen broccoli florets w/parm cheese sprinkled on it. Served it over buttered pasta. YUMMMM…hubz & I couldn’t shove it in our mouths fast enough! Thank you, dear 🙂

  44. Danielle
    January 31 at 07:49PM

    Sooo good! I saw this today. Had it with rice and asparagus. I have a gorgeous picture that I wanted to post it with but I can’t figure out how I’m telling you so so so yummy thank you

  45. Jackie
    February 24 at 08:36PM

    I’m trying to make it healthier, do you think I can substitute the mayo for greek yogurt?

    • Ruth Soukup
      February 25 at 03:32PM

      Yes, you can substitute greek yogurt for the mayo. 🙂

  46. Lee
    April 1 at 11:38AM

    Just found this recipe today and have to say it look delicious. However anyone making this as written should be aware of one thing. In the directions it calls for using a glass baking dish under the broiler which you CANNOT do. It may shatter the dish. Most of them will say on the bottom of the dish not for broiler use. Find something else to use if broiling.

  47. Anonymous
    June 3 at 08:46AM

    HI my name is REX, i live in AUS, i have a fanforce oven,would like to try this recipe.

    June 9 at 09:09AM

    I wonder how this wold be with shrimp..scallops..and crab..

    • Ruth Soukup
      June 9 at 04:26PM

      I think it would great with shrimp and scallops!! Let me know how it turns out. 🙂

  49. Keke
    June 10 at 02:11PM

    I made this last night for my family. My fiancé and I went fishing and caught a ton of crappie soil used those. The dish came out soon delicious. Thank you for sharing this recipe. I look forward to making good it again after our next fishing trip

  50. Judy Ebeling
    September 8 at 07:02PM

    I was wondering if anyone has tried this mixing several kinds of fish-perhaps flounder, scallops and crab?

    • Ruth Soukup
      September 8 at 10:17PM

      I think it would be pretty tasty with any mild fish and or shell fish. Please let us know how it turns out. 🙂

  51. CJ Noland
    September 13 at 01:10AM

    ::: DISCLAIMER:::
    I absolutely can’t stand Hellman’s style mayo, the lemon in it smells and tastes horrid to me; and I’m actually not a mayo eater in general, we’re a Whip family.

    That being said…

    I gave this a whirl using Heinz mayo. For anyone wondering what the dish tastes like: It tastes like fish baked with a cheesy Lemon Dill Tartar Sauce.
    I enjoyed it much more than I thought I would by the smell after I mixed the lemon juice into the mayo. But it will definitely need some tweaking to suit our family’s tastes if I make it again.
    Like cutting the lemon in half, tripling the hot sauce, and reducing the butter a bit.

    One thing I added this time that was a definite bonus was Capers and Pimentos, they worked VERY well in it and made the presentation very lovely.

  52. Jaime
    September 29 at 02:33PM

    I’m looking fit a great fish recipe for my whole family. Is this spicy? Hoping to try it tonight. Thanks!

    • Ruth Soukup
      September 29 at 10:05PM

      No, this recipe is not spicy. I hope your family enjoys it. 😉

  53. Amanda W.
    October 11 at 04:46PM

    Do you think it would taste the same if I halved the recipe? We won’t eat 2 lbs of fish and my husband won’t eat leftover seafood…..

    • Ruth Soukup
      October 11 at 08:24PM

      I would decrease the rest of the ingredients! 🙂

  54. Raelene
    January 10 at 07:28AM

    Can I use the powdered parmesan cheese since that is what I have or does it need to be the shredded kind? I am going to try this tonight. My husband and I like fish but my boys hate it. Hoping they will eat this.

    • Ruth Soukup
      January 10 at 03:21PM

      You can try it with what you have on hand. It just might not have the full flavor of shredded Parmesan.

  55. Anonymous
    January 26 at 06:29PM

    Making for a second time tonight. Great recipe

  56. Sue Norton
    February 5 at 07:59PM

    Been looking most of the day, trying to find a recipe using fish, buttermilk, etc. I have come up empty! Here it is almost 7 pm, fish is waiting patiently. Super Bowl is going on, and here I sit looking for some kind of recipe. I am ready to scream! I am going to subscribe to your site! Thanks for listening!

  57. John
    February 17 at 07:48PM

    I made it tonight…it was awesome. My girlfriend and I enjoyed it tremendously. Thank you for sharing!

  58. Brenda
    February 17 at 09:09PM

    I tired dis recipe with Swai Fish , omg dat was da boom diggity, I didn’t have green onions/dill, the taste came out n full effect,will be saving dis one, ❤️❤️❤️✔️

  59. KC
    March 1 at 09:53PM

    The Parmesan fish recipe was excellent!! I made it with haddock and was impressed. What was the other recipe Jenny gave you that you wrote down that night ?? Lol

  60. Michelle
    March 10 at 06:17PM

    I made this for my husband – I do not eat meat or fish so I rely on recipes for his survival – he said this is amazing! I will definitely use this again!! We both thank you!!!

  61. Anom
    March 18 at 10:51AM

    Would it ruin the recipe to use miracle whip?

    • Ruth Soukup
      March 18 at 08:57PM

      I haven’t tried it with miracle whip but I’m sure it would work. 🙂

  62. Nasrin
    March 27 at 11:26PM

    I have to make fish for 16 guests , but few of them hate cheese , can I make this without Parmesan cheese or you think it would taste boring ?

  63. Shari
    March 30 at 08:41PM

    I’ve been making this dish for about two years now. It is a regular at our house. For a cheep meal use I use Swai white fish. But to really impress the company Red Snapper makes this recipe sing. The only thing I change is I don’t add salt. Mayo, lemon juice and Parmesan cheese are enough saltyness. Thanks for the great recipe.

  64. Shari
    March 30 at 09:29PM

    Also I always use sambal…Not Tabasco

  65. Sherri
    April 17 at 09:12PM

    This was delicious!!! Thank you so much for sharing this recipe.

    • Ruth Soukup
      April 18 at 06:43AM

      I’m so glad you enjoyed it. This recipe is one of my all time favorites!! 🙂

  66. Michael
    May 9 at 09:19PM

    Tried this with Swai, turned out terrible. Worst fish dish so far!

    • Ruth Soukup
      May 10 at 06:41AM

      I’m so sorry this recipe was not to your liking.

  67. Tracy
    May 17 at 10:56PM

    OMG! I love you. Thank you so much for the recipe. It was so delicious and really easy to make. I’m definitely adding this to my monthly rotation of recipes. Thank you again.

  68. LMD123
    May 31 at 08:09PM

    Hi, would this go with smoked hake? Recipe sounds awesome!

  69. Dalal
    June 7 at 04:03AM

    Hi, can you substitute the mayo for Greek yogurt? Thank you

    • Ruth Soukup
      June 7 at 02:29PM

      You can sub Greek Yogurt for the mayo just be sure to use plain. 🙂

  70. Sherri
    September 17 at 10:50AM

    This was delicious!! I made it with cod and we loved it. Thank you

  71. Anonymous
    November 13 at 07:15PM

    Yum. I used Alaskan cod which is fairly thick, so I cooked the fish a bit longer than instructed. If you use a thin fish like flounder or tilapia, the time may be shorter than instructed. It was very delicious and I will make this again and again!

  72. Beth
    December 6 at 10:57AM

    Do you think this would work with breaded cod? I’m trying use up what I have in my freezer.

    • Ruth Soukup
      December 6 at 11:27AM

      I think it would work out perfectly!! Just make sure your breaded cod is fully cooked and crispy before you put the sauce on it. Can’t wait to hear how it turns out. 🙂

  73. Allie Butz
    January 2 at 08:17PM

    I have made this recipe three times this month. Each time it is flavorful and a crowd pleaser! Thank you for sharing. Goes great with roasted broccoli.

  74. Rin
    January 8 at 08:45PM

    Wow! Very good… everyone except the boyfriend (who refused to even look at fish…lol) loved it!! 4 teenage boys and me thought it was amazing. I did use orange juice instead of lemon cuz I flaked at the store. I will be making often, u should too!!

  75. Anonymous
    January 24 at 09:25PM

    This was excellent!!!

  76. Tina
    January 31 at 08:31PM

    After I made this the first time (using tilapia), my husband said it’s his favorite way to eat fish. I just made it again for the second time ( with Swai), but I replaced the dill with Old Bay. It was SO good both times. We had ours with kale (with butter, salt, pepper, sautéed onions and a squeeze of fresh lemon juice) and broccoli. It made for a delicious low carb meal! I will definitely make this again and again.

  77. Anonymous
    March 1 at 06:25PM

    Thank you so much for the recepi
    it was soooo delish!! Through out the whole meal my husband sounds were mm mm mm mm…

  78. Lois Lam
    March 19 at 05:49PM

    This recipe is wonderful! I had frozen salmon fillets and was wondeing how they were going to taste! Came out amazing! I did thawe the fillets before cooking. Making this again tonight using grouper fillets! I have a question: what do you suggest as side dishes to complement this recipe? Thanks!

  79. Jane
    April 20 at 11:01PM

    Hi there
    I’m in Australia and have no idea what a broiler is.
    Would this be similar to the grill element in the oven?
    Would love to make this but not sure how to cook it.
    Help please

  80. Tammy
    May 8 at 06:12PM

    Wow what a delicious fish recipe. Justt made it, so easy and quick. My son here for supper, he loved it.

  81. Shannon
    May 22 at 08:29PM

    This is by far the best!! This comes from someone who thinks fish is boring. Thanks!!!

  82. Faith
    June 5 at 07:47AM

    When you broil the fish, do you keep the oven rack in the middle or do you move it up closer to the coils? My broil setting gives me temp options, (500 degrees is high) am I going for a lower temp or the higher temp? Also, I’ve never cooked with fish, so I don’t know how it fares as a leftover dish. It’s just me and my husband so I often have leftovers from recipes I make. Has anyone tried this reheated? Thanks! Looks amazing!

  83. Suzanne
    June 22 at 10:43PM

    I made this for dinner tonight and talk about good!!! I didn’t have any lemon juice, so I added lemon pepper seasoning and used yellow onion diced. I must say that it was sooo delicious!! I also used parmesan cheese in the green can. Thank you so much for posting this!! I can’t wait to try this again with the ingredients you included in this recipe.

  84. Anonymous
    June 23 at 12:51PM

    I’m on a Keto diet and I don’t see the nutrition breakdown.

  85. McDonna
    July 8 at 08:46PM

    This recipe seemed too simple to be seriously delicious – but it’s seriously delicious! I didn’t have a couple of the ingredients so had to improvise. It *still* turned out amazing.

    Instead of lemon juice, 1 T. Dijon mustard worked great. It also compensated for not having tabasco sauce, this time. Hopefully I’ll have it handy for next time – and there WILL be a next time.

    We are Floridians and know good seafood. This was restaurant quality.

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  87. Courtney
    August 11 at 04:09PM

    Where can I find freeze dried dill?

  88. kat p.
    August 13 at 08:43PM

    I just want to say that I’m making this tonight; I’m not a huge fish fan, but a family member caught and gifted some to us so I have to do it justice. This recipe sounds perfect. Since many people asked what to serve with it, I’ll offer that I decided to do a summer vegetable tian to go alongside. I can’t wait to try it all together…30 minutes to go 🙂

  89. Angela
    August 15 at 12:09PM

    I read through all the post and noticed that nobody mentioned amberjack fish I know that this kind of fish is not mild and I’m wondering if it would go with your recipe which sounds delicious what do you think I’ve never cook this fish before

  90. Kate
    September 6 at 07:34PM

    Would this recipe be good with fresh Amberjack?

    • Ruth Soukup
      September 6 at 08:36PM

      This recipe really works well with any fish but mostly a mild white fish. (ie: flounder, Tilapia, cod)

  91. September 17 at 05:10AM


    Thank you for this amazing article I really like your way of defining the recipe and I never made fish like that before surely going to try it in this coming weekend because i have invited some guests in my home so it will be better Idea to serve them,

    Can you please tell me that is it possible to use persian saffron ? because i bought it in good amount according to market level’s saffron price now I have this

    Your article made me think before using it with this recipe, I hope you can reply me quickly

    Please also mention quantity of using so i will follow you if possible of using it,


  92. DHalleran
    October 16 at 12:01PM

    HOw do I find out calarie count per serving

  93. Qball
    October 28 at 10:33PM

    What a fantastic recipe!!!!! It is sooooo delicious… not a piece of fish or sauce leftover! I used haddock, and the avocado mayo that Costco carries (by Chosen Foods); forgot the dill… but it didn’t seem to matter considering how quickly this meal was devoured! That sauce is amazing! This will definitely be a regular in our meal rotation… thank you so much for sharing it!

  94. Cindy Brown
    December 11 at 11:10PM

    This sounds delicious and easy…two of my favourite words when it comes to cooking ! I plan on making this and was wondering if anyone has used basa fish fillets ?

  95. January 3 at 07:25AM

    excellent issues altogether, you simply won a brand new reader.
    What would you suggest about your put up that you made
    a few days in the past? Any certain?

  96. Cathy
    January 12 at 12:44PM

    This is a great review on fish recipe, thanks for your very useful post I am glad to bookmark it right now, you did a very nice job, I guess you should have a look also on in order to complete with more user experiences, hope this can help you john

  97. Papa G
    February 4 at 06:57PM

    AWESOME – Ingles had mahi-mahi on sale today and we just had to try it out. Thank you, this is going into my Seafood section of my cookbook.
    Papa G

  98. Chris L
    February 9 at 08:45PM

    A friend of my wife..Andrew (now my best friend) made this for us today. It was Fantastic..!!! He added the Peg Leg crab cut into chunks and a slight topping of Penko bread crumbs for a little crunch to the topping. So looking forward to making this in the near future..Thanks to Ruth and Andrew…

  99. Denise
    March 12 at 07:43PM

    You’re right! This is the best ever fish recipe. I don’t usually like fish, but this is DELICIOUS! I’ll be eating more fish from now on. Thanks.

  100. Anonymous
    April 2 at 08:15PM

    It was delicious!

  101. Lisa
    April 14 at 12:06PM

    This was EXCELLENT on tilapia! I’m going to try it with shredded chicken and broccoli as a “bake”. I”ll be winging that dish, but at least I know that the butter-mayo-cheese part will be divine!

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