This dish is quick, easy, and even better, it's healthy! Served on a bed of rice with the sauce arranged artistically around the plate, it looks absolutely stunning.
Microwave cream cheese only 17 secounds. Cook Fish 25 min. Go easy on the lemon juice in sauce. Make extra sauce. Left out lemon pepper. Substitute 1/2 tsp dry dill for every tblsp of fresh dill. Use butter instead of Margarine.
Read MoreThe sauce was both bitter and tart. We scraped it off, but there was so much lemon baked into the fish that it was still too tart to eat. Maybe it would be good with WAY less lemon.
Read MoreMicrowave cream cheese only 17 secounds. Cook Fish 25 min. Go easy on the lemon juice in sauce. Make extra sauce. Left out lemon pepper. Substitute 1/2 tsp dry dill for every tblsp of fresh dill. Use butter instead of Margarine.
My family loved this... but I gave it only 4 stars because I changed it quite a bit. First, I breaded the fish with a mixture of bread crumbs, dill, and garlic. Then fried the fish in olive oil. To make the sauce, I used a little less lemon like other reviewers, but added some milk to thin the sauce a bit. I also added some chopped onion to give the sauce a kick. All in all, very tasty.
Very good. I cut back 1/2 way on the lemon- for both recipies. I also tripled the cream cheese sauce. Needs salt. Good basic recipe, you could really do a lot with this. Will make again.
When I made this my husband commented that he "didn't really like fish, but thought this was delicious". The Dill Sauce was amazingly delicious. I would use less lemon next time. It was a bit tart.
This was suberb! Instead of microwave, I used a small saucepan on the stove. Next time, I'll use less lemon juice for a richer cream cheese taste vs the lemon. Excellent & a keeper! Thank you!
My daughters were a little skeptical of the sauce, but after tasting it they cleaned their plates. I used about 1/2 tablespoon of dry dill weed instead of fresh in the sauce.
I doubled this recipe for a family gathering, and it was a big hit. Followed previous suggestions to cut lemon juice in the sauce down by half, and it turned out great. Additional suggestion, make the sauce ahead of time so the dill's full flavor can come out. Over all, nice and light, would definitely make again!
The fish itself was very good. Used real butter and dried dill (a little less than half the amount of the fresh listed). The sauce, however...I love creamy sauce and this was much too tart with only barely half the lemon juice called for (and again, less than half amount dried dill) and triple the cream cheese. I made a tarter-type sauce for the fish and that was much better. If you do like the sauce, be aware that, as listed, it only makes a very small amount.
Its really good. I rated 4 star bcaz i added whipping cream in sauce, otherwise it was so thick. And due to other reviews i also put half of the lemon juice.
The sauce was both bitter and tart. We scraped it off, but there was so much lemon baked into the fish that it was still too tart to eat. Maybe it would be good with WAY less lemon.
This was great! After reading other reviews, I decided that the sauce recipe should be 4 TABLEspoons of cream cheese and 5 TEAspoons lemon juice. I made it that way and my family and I really enjoyed it. I will make this again.
I thought this was pretty good. I had this for lunch today and served the fish on a fresh bed of spinach. The heat from the fish wilts the spinach just the right amount. I found the sauce too thick. Next time I will have to add some milk or cream. I just used the amount of lemon juice I thought I would like since a lot of the reviews were cutting back on the lemon.
I thought this was pretty good. I had this for lunch today and served the fish on a fresh bed of spinach. The heat from the fish wilts the spinach just the right amount. I found the sauce too thick. Next time I will have to add some milk or cream. I just used the amount of lemon juice I thought I would like since a lot of the reviews were cutting back on the lemon.
The sauce on this is amazing - the lemon juice was just a little much, but other than that - delicious. Thanks for the post.
Very quick and easy! I doubled the cream cheese and used a combination of half & half, water, and lemon juice in place of the lemon juice part of the sauce. I also added chopped chives and a little grated parmesean cheese to the sauce. Seasoned the fish before baking. Baked for 25 min, and served with rice. De-lish!
Tilapia is not common in my country so I used a mild, white fish (hammour). I didn't not put on lemon pepper (since I don't have any) and just dashed freshly ground sea salt & pepper on the fish. I followed another reviewer and toned down the lemon in sauce. Next time I will cut it in half. The best part of the meal is that my hubby and 6 year old each had at least a 5 oz portion and my 4 year old liked it too.
The sauce was very creamy and tangy. I used fresh thyme instead of dill, i also used mckormick lemon herb seosoning...it was delicious! definetly a keeper =)
Going to try this tonight, but won't be making the cream sauce. No cream cheese. Also substituting olive oil for butter.
Great recipe! The cooking directions were perfect. I officially added it to my recipe box.
I really liked the flavors that pulled together in this dish. It didn't fool my kids or husband into enjoying fish, but I really liked it.
I added less lemon and more cream cheese after reading other reviews. I also used dried tarragon instead of dill because I didn't have any dill.
The sauce was way too lemony and I only added half of the lemon recommended based on other reviews. I will NOT make this recipe again.
the fish is okay by itself. I didn't like the sauce at all. I cut back on the lemon juice but it was still to strong.
I just love this recipe! i eat it all the time. I eat it with rice and green beans. sometimes i replace the dill with basil, depending on how i feel...and i agree...mess with the ratios of lemon and cream cheese depending on your tastes...i add a little butter to the sauce as well...you can never have too much butter! haha
SIMPLY AWESOME. I substituted cream cheese with chives and onion for flavor thanks for the quick easy go to anyday of the week recipe . BTW I also tried this with Whiting and it came out fab!!!
Great, easy and quick. I wrap the tilapia in foil to cook so there's not so much need for oil. I put just a little bit of olive oil rather than butter. Also, I don't have lemon pepper, so I just use lemon juice liberally and sprinkle with black pepper.
This was fantastic! Creamy sauce was perfect. Even after baking, there was no fishy smell throughout the house - a big plus for us!
Delicious! I made some of the previously suggested changes, and my whole family really enjoyed the dish. I cut way back on the lemon in the cream sauce, and also only put the cream cheese mixture in the micro on 50% power for 20 seconds.
This was good, but very, very lemony! I think I will cut the lemon in half next time.
I think the fish tastes much better without the creamy sauce. The lemon taste overpowers everything else and it's sour!
I tried this recipe and used a little less lemon and dill and everyone was impressed. Will definitely use again.
EVEN THOSE WHO DON'T REALLY LIKE FISH WILL LIKE THIS RECIPE. YOU CAN ADJUST THE THICKNESS/THINNESS OF THE SAUCE WITH THE CREAM CHEESE AND LEMON JUICE. I MADE MORE OF THE SAUCE (THICKER) TO SERVE WITH SMALL NEW POTATOES AS A SIDE DISH.
One of the best recipes I have tried. I used sole instead of tilapia. I'm sure any light fish would be great. The only changes I made and I thought it made a huge difference, was change the lemon to 2 tsp and I sauteed some shallots and used them in the sauce. TFS. I can't wait to make it again.
This recipe is easy to make and delicious too. I ate mine without the sauce with brown rice and vegetables. Very Tasty
Seasoning for fish OK. However, I completely changed the sauce as even using only 1 teasp of lemon juice way too much. I added about a Tblspn of lite Miracle Whip & maybe a teasp of sweet pickle juice & it was much better. Actually, I believe you could use dill in some tartar sauce and add about a Tblspn of cream cheese and that would work too.
I followed the recipe exactly, except halving the amount of lemon juice, spinach cream cheese instead of regular and enough milk to thin out the sauce. The taste was still overly lemon-y, and the sauce more like a dip in consistency without adding the milk. Won't make again.
Loved this. I substituted lemon for lime and used dried dill. I used waaaay more dill than I was supposed to because I wasn't paying attention and used the same amount as it called for for fresh. As my bf said, "it looks like I cut the grass over the fish." But despite that, it was still awesome. Used 3 tbsp in the sauce instead of 5, added a little extra cream cheese. it is a bit tart, but I love that citrusy taste. will definitely make again!!!
I am by no means an avid cook, nor am I seafood connoisseur, but I found this recipe to be both easy and quit tasty. If you are looking to healthier eating with minimal effort, this is the recipe for you.
The fish was good; The sauce was terrible. Sauce had a very acidic & overpowering lemon flavor. I followed the directions exactly. In the end, I used the entire 4 oz. package of cream cheese and some regular cream just to try & neutralize the lemony taste.
I agree that as written it would have been far too much lemon juice. I added some more cream cheese as well as a dollop of sour cream to the sauce. I think I am going to try sauteing some zucchini, onions and perhaps mushrooms to add to the sauce to pour over the fish. It needed a bit more substance.. This is a good start for a lot of modifications.
I made this dish for my husband and he absolutely loved it. This is a winner with my whole family and we love the fact that it's so healthy! I will definately be making this again.
It's a good start, but I did make a few changes. I added garlic, garlic powder and extra dill. I omitted the extra lemon juice. I also added heavy whipping cream. I served it over rice and it was great!
I mixed the baking sauce together and brushed it on the talapia and baked it as directed. While baking I made the "serving" sauce. It was far too harsh with 5 tablespoons of lemon juice, the cream cheese didn't tone it down a bit, so I just started adding sour cream and whisking it in until I arrived at an acceptable level of tartness (1/2 cup sour cream) plus I added a 1/4 teaspoon granulated garlic. With the adjustments it was a very good dish. In todays hard economic times Talapia is a great way to get our twice a week fish dinner at just 4.99 a pound, it's an inexpensive dinner for two senior citizens. Thanks for the recipe!
I'm sorry, but I'm going to have to disagree with most of the reviewers here. I followed the recipe to the letter...and it was the oddest tasting thing I have ever had. It was too lemony/tart...and the cream cheese did not go well with the fish. Maybe it's just not my taste...
I enjoyed eating this very much. A nice combination of flavors, very lemony and light! I substitued dried dill because I hadn't been to the grocery. I will make this again!
The tilapia part was very good, although I would add some salt next time. the sauce was awful-way too much lemon juice. I ended up melting butter and adding only a small amount of the recipe sauce which was okay. I would make again, but need to come up with a better sauce.
Though I could not try this, my son and wife did. They both said that there was too much lemon and it took over the flavor.
This was really good and easy to make. I decided not to use as much lemon juice as called for after reading previous reviews.The cream sauce was easy and tasty. Will probably make again! Thanks for a new way to top tilapia.
This turned out well. I did half the lemon juice and it still turned out alittle tart. I think bread crumbs would help this recipe out.
The sauce was not good. It was WAY too strong! Whoever summited this got teaspoons and tablespoons mixed up I think!
I only used the fish spices in this recipe and got a different recipe for the sauce. I didn't change any of the spices but next time I will use less margerine or none at all. I made a sauce out of mayo, lemon juice, sour cream, garlic powder and dill. It worked great with the fish and left overs can be used for veggie dip.
I almost couldn't eat this because it had so much lemon in it. I'll have to make it again with a lot less lemon.
I made this for my boyfriend and we both loved it! I did cut the sauce's lemon juice in half, and added extra cream cheese - I only had whipped cream cheese with chives, and it really added some nice flavor. We'll definately have this again!
i gave this four stars because i have only made it once but i think it has a lot of potential. i tripled the sauce as well, but the lemon was too much and i actually cut out one tablespoon of it in the sauce. next time i am going to trying half the lemon the original recipe calls for. my husband on the other hand didn't think it was too tart. great starter recipe!!!
Oh my! I finally found a recipe my kids LOVE! This was so awesome and delicious. Followed recipe to the T and had great results... and no leftovers! Thanks!
This recipe has potential but the cream sauce is way, way, way too sour! I think that the cream sauce needs no lemon juice at all as there is enough in the marinade. Next time I make it I will try it that, way hopefully it will be better.
So easy and yummy. I do cut the lemon juice down a bit and do more cream cheese for a creamier sauce.
Very good! Only change I made was to use Neufatchel in place of the cream cheese. I probably wouldn't use the lemon pepper again on this, but that's just my tastes. Thanks for sharing :)
I gave this 4 stars because of all the changes that I needed to make. Otherwise this is a fantastic dish! Changes: 1) If you are using dry dill, use half the amount specified. 2) Use less lemon juice. I used half but thought it still needed to be toned down. 3) Make a LOT of extra sauce. My sauce was thick and delicious, but I think I'll add a bit of milk to thin it next time. 4) I baked it for 25 minutes. As a side note, I made "Baby Carrots with Dill Butter" for my vegetable side. It fit perfectly!
Really? 1 minute 10 seconds for the cream cheese sauce?? Way way too much. I wasn't thinking at first and did that just like the recipe said. The cream and lemon juice curdled and I poured it down the drain. I did it again for about 15 seconds and it was great. Good taste overall. Will do it again.
I made this dish for my husband and I and I actually added more lemon and more dill, and before I added the lemon I stuck a fork in the fish so the lemon would sink in. I thought it came out really well and we've never been a fan of baking fish. I will definitely be making it again.
The seasonings on the tilapia were really good but my husbad didn't really like the cream sauce. Next time I will try it without the sauce.
Although the fish was wonderful - the sauce was way too lemony - almost uneatable. I would suggest maybe one tablespoon of lemon and definitely add some seasoning to the cream cheese - perhaps choose an herb cheese.
My husband said this meal was "Impressive". I modified the recipe based on the other reviews. I reduced the lemon juice by half. I used alot more cream cheese (about 6-8 table spoons) and added a little heavy whipping cream to loosen it up. I served this with steamed asparagus and drizzled the sauce over the fish and the asparagus. It was UMMMM MMMM GOOD!
my first time cooking fish ever! my non fish eating husband/daughter (4yrs old)loved this!! the only note i would make is the lemon in the cream sauce is a tad much, maybe go a bit light :) enjoy!
This wasn't one of my favorites. I changed quite a bit, initially. 1. I halved all of the spices, and it was still too much. I can't believe all of the dill! Way too overpowering. 2. I used 5 tablespoons of milk INSTEAD OF lemon juice in the cream sauce, and I added 1/4 tsp. of salt. That was OK. I'll be sticking with garlic/butter versions of tilapia from now on.
The lemon in this recipe completely ruined the recipe for us. Use the lemon juice VERY sparingly. I gave this recipe 3 stars because I think it would be good with just a teaspoon or two of lemon juice.
I did not care for this recipe. I didn't use fresh dill but everything else I followed to a T and it was so bitter (perhaps the lemon juice). My husband asked, "What stinks?!" when he got home from work. I would not recommend this recipe or a least not the creamy sauce part of it.
Loved the fish. I didn't have lemon-pepper, so it was omitted. Plus there was lemon juice in the recipe so I just added some black pepper, along with dill. I spritzed the fillets with "I Can't Believe It's Not Butter" since my Pam was not butter-flavored, and drizzled with melted margarine and lemon juice before baking. I made the accompanying sauce, but did not serve it. I did not like it at all (used half the lemon as suggested). Instead, I quickly made a simple tartar sauce, and dinner was delicious. Served with brown rice and fresh spinach.
both my husband and I thought it was too much dill. Would maybe better if this was cut down. Might try with some tweaks of less dill and lemon. The sauce did not mix very well either. Just not a winner for us.
It was very easy to make. I thank everybody in the previous reviews for the warning of too much lemon. A hit with my husband. I added a little white wine to thin the sauce out a little. I was very good. Thank you.
This was very good, definitely cut the lemon for the sauce at least by half. I also thinned the sauce with a bit of whole milk. I also added a dash of white pepper and a dash of ground red pepper in the sauce (I didn't do the lemon pepper on the fish), which spiced the sauce a bit and was really delicous. You could do so many things with a basic sauce like this.
It was lacking taste. The cream sauce was more just melted cream cheese. We will not make again.
Yum! My 4 year old gobbled it up. Steamed broccoli dipped in extra cream cheese sauce was good, too!
This was good. My family and I agreed the next time we make this we will follow the other reviewer's advice and cut down on the lemon and dill.
I was skeptical about this... but it was SOOO good! The sauce is so yummy!! Go easy on the lemon, as previously suggested.
I changed this a lot. Added a breadcrumb crust tsp butter melted a few tbs bread crumb fresh grated romano and dill, sprinkle on top. Lemon to taste in all, thinned cream cheese sauce with cream, make sure you season fish well (salt pepper dry dill lemon butter). Cooked for 20 minutes, would have been raw otherwise. Then broiled for 5 minutes to brown crust well. Big hit after adjustments.
Like someone else said.....ugh. I even cut the lemon a bit too. Definitely not going to try making this again.
Really, really lemony. In fact the lemon overpowered all other tastes. I would definitely make again but I would cut the lemon. Only need 1 1/2 tbs or so for drizzling on the fish and definitely need less in the sauce. But simple, easy and tasty.
This was OK. Like most others, it was way too lemony and I only had dry dill and only used 1tsp.(didn't know the ratio of fresh to dry) and it was way to dill-y too! I'd try again but start my own sauce.
This was absolutely wonderful. I will make again and again. I have alread recommended it to many friends. Thank you!
Rushed for time, so I didn't make the sauce. It was good without it.
I found this recipe to be pretty good, with a few major changes. While I did use lemon on the tilapia itself, I totally omitted it from the dill sauce. I used a little chicken stock instead of milk to thin the sauce; this keeps the creaminess factor while adding more flavor. I put the fish on a bed of brown rice, and drizzled the sauce over the whole thing, and it was tasty!
