Very good, but I agree that it is too much lemon juice and on the next try I made it and I put 1/2 as much and it was better. Also, Im such a fan of dill, I used a bit more.

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!

The fish tasted great, but I agree with other reviewers that the sauce was way too acidic and overwhelmingly lemony. Next time I make the sauce I'll reduce the lemon and just toss the remaining lemon in my water. This recipe was really easy since you're basically just tossing stuff in the oven and microwaving. If you're in a rush, that's really great. I made a very slight change by tossing in some garlic cloves with the fish in the oven, and it enhanced the aroma and delicate flavor of the dish when it was done. Some of that roasted garlic I mashed & added to the sauce. Recipe could be great, if the sauce had the right ratios.

This recipe was delicious. I made it with sea bass, which was just as good, but also needed to cut back quite a bit on the lemon juice in the cream cheese...1-2T would've been plenty. Five tablespoons was way too sour. Very tasty otherwise!

I was skeptical about this... but it was SOOO good! The sauce is so yummy!! Go easy on the lemon, as previously suggested.

LOVED IT!! Bursting with flavor! I only used half of the lemon juice called for in the sauce and I thought it was great. We felt like we were dining at a restaurant. It was so easy and delicious. This will be a regular meal for us!!

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.

This was way too lemony. If I make again, I will cut the lemon way down, maybe by a 1/4, and the dill by 1/2.

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.

It turns out I'm not a fan of lemon and fish. I think the recipe turned out fine - this is probably just a personal preference.

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.

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'm sorry but this was gross. 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.

Oops, reviewed the wrong one at firsts. This was a great recipe real easy.

This recipe was very good and very simple to make. I substituted olive oil for the butter and had a good result.

This was good, but I did make the modifications suggested by other reviews. I substituted 1/2 tsp dried dill in place of 1 Tbsp fresh, I used much less lemon juice, I salted the fish first, and added heavy cream to the sauce because it was too thick, but you could use milk too, I just had the cream on hand at the time. My cream cheese did curdle, but I whipped it with a wisk when I added the cream and it was fine. My husband liked it and he isn't a fan of tilapia.

This was an easy dish to make and it tastes great! I have a household of picky eaters and everyone enjoyed this dish.