Excellent! I sauteed red peppers with the pine nuts to give it the color boost (since I don't particularly care for tomatoes), and you can add as much spinach as your pan and taste buds will allow (to up the healthiness and color of the dish).

Reviewed On: Mar. 16, 2009

This dish prepared quite easily. The flavors are very mild (good for folks who cannot tolerate spice), and the sauce light and transparent. The onions came out a bit crisper than I prefer, so I stuck the pan under the broiler for 5 additional minutes. I used nonfat milk for the sauce; next time I will thicken this with corn starch to see if the sauce sticks a bit more to fish. This went well with mashed potatoes.

Reviewed On: Jun. 2, 2007