Halibut with Lemon, Capers, and Croutons

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I am dissappointed in The Gourmet Next Door. I have watched every show and there is nothing unique about any of Amy's recipes nor her cooking techniques. As with most other FN chefs and shows, I don't come away with any more knowledge of cooking techniques or recipe ideas than prior to watching this show. I feel as if I should have a FN show, because I am a much better cook than Amy, have helpful ideas for other cooks and I am definitely more entertaining. Yes, this dish is good, but very common!

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We loved this recipe! even my kids ate the fish!....croutons make the difference! GREAT RECIPE!

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I made this recipe using Cod and it was fabulous! I loved the butter, capers and lemon! It was easy to make and the whole dish from croutons to fish was wonderful! I am looking forward to more of your wonderful recipes!

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The croutons did not benefit from a second round with the butter. They absorbed too much. If I were to do it over again, I'd make a simple pan sauce using white wine to deglaze, then the lemon and capers, pour it over the fish, sprinkling the croutons on top.

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I voted for Amy and so, while this recipe is very tasty, I am disappointed in its unoriginality. This is the same "piccata" recipe that I have used for years with chicken, salmon and tilapia. Sorry, Amy, but I do have to agree with the other writer who said basically the same thing.

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I tried this recipe with cod and left out the croutons. Flavor was great and my boyfriend wanted more. I'll definately cook this again and try the croutons next time.

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Amy, I love your show. Your recipes are really excellent. I love the simplicity of the ingredients. This one is a keeper. You definately did not win the show by default!!!

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very tasty

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This is a keeper my husband and young kids enjoyed it. The children loved the homemade croutons and I loved the mix of butter and capers. Will do this again

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This is a simple and delicious recipe but I think it's ludicrous that it calls for over a stick of butter. I drizzled olive oil and salt over my croutons and baked them in the oven while frying the fish in about 2tbl of butter. I used the a scant amount of butter to saute the capers, etc. It was absolutely delightful and full of flavor! Minus nearly a whole stick of butter.