11 Reviews of Simple Whitefish With Lemon and Herbs

From: PaulaG

On Mar 4, 2005

This was dinner last night along with Herbed Corn on the Cob Herbed Corn on the Cob. Both of these recipes are cooked in foil in the oven. Easy meal and easy clean-up. Served with a side of asparagus. The recipe never said what to do with the lemon, I placed it on top of the fish inside the foil packets and allowed the juice to cook into the fish. Used pollack fillets for the fish.

From: sugarpea

On Feb 23, 2006

Very juicy results. Dh liked it even better than I.

From: Neneldae

On Apr 30, 2005

Yummy! wonderful! Very moist. We made this on the grill instead of baking it.

From: katia

On Jan 17, 2007

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!

From: Derf

On Jul 25, 2006

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.

From: Chef #601137

On Sep 30, 2007

Delicious! My husband really enjoyed! Simple, quick and good!!

From: Z-Cheffy

On Sep 11, 2009

Simple and very good recipe. Took out the fishy taste and the lemon - rosemary - garlic was a great blend of flavors.

From: cookiemaker

On Mar 11, 2008

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.

From: Growley

On Feb 13, 2007

I cook it with fresh parsley and white wine instead of olive oil.

From: Bergy

On May 16, 2008

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