*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used this recipe on halibut because I couldn't get the sea bass it calls for. I think I made a mistake by using my own breadcrumbs because they didn't really get very crispy, so I'd think that some like the Progresso would work well. I made my own version of Old Bay seasoning which turned out very similar to the brand name herbs. The sauce was good, but I did want more flavor on it----some fresh garlic would have been very nice in it. This is a good recipe, and I'll try it again. Thanks, Joanne H!
I enjoyed this. I used buttery round crackers which I prefer over bread crumbs for fish dishes. I reserved some of the crumbs so that when I turned the fillets over after 10 minutes I had more to add to the top. One stick of butter seemed like a lot for a sauce just to drizzle so I halved the sauce and it worked fine and I also added a little garlic powder to it. Nice recipe Joanne H!
This was sooo yummy! I had never had this type of fish, but bought it on a whim, and had to search for a recipe after the fact. I used panko bread crumbs and added salt to the breading mixture as my panko has much less salt than my normal bread crumbs (not sure if that is typical). At the very end, when the fish was just about ready to flake easily, I moved the pan up to the broiler and broiled for a minute or two just to crisp up the crumbs. I am glad I did, for they stay crisp even after drizzling all that butter sauce. Though, I should've halved the ingredients for the sauce, as I had too much left over. I added garlic powder, black pepper, and a small pinch of cayenne to the sauce to enhance the favor.
The sauce was not good at all. Too acidic it just didn't meld well. I changed it up by using butter fresh garlic half tsp lemon juice and same w the wine still kept the basil. I just drizzled a little on the fish and it was very good.
I followed the recipe without alterations. It was easy and delicious. We usually minimally season fish, enjoying the natural flavors. This recipe doesn't overpower the fish, we will be making it again.