This was delicious and easy for a quick weeknight supper. I did not add salt and didn't miss it. Otherwise, made exactly as stated except used Dijon mustard (all I had on hand). The one piece left over did become a little soggy in the frig.

Reviewed On: May 16, 2009

I made this tonight, and loved it! For those who don't like olives, I would suggest processing them with a few capers (6-8) in the food processor until finely chopped. When added to the sauce they disappear, but give the sauce a delightful flavor! My husband doesn't like capers and I don't like olives, but this way only the flavor remains. I used pimiento-stuffed green olives.

Reviewed On: Mar. 17, 2009

We enjoyed this easy recipe, although made a few changes at the suggestion of other reviewers. I added 1 tsp. Dijon mustard and garlic powder to the sauce, forgot the lemon juice :( My fillets were frozen, and therefore probably thinner than fresh, so the fish cooked in about 20 min. I sprinkled a little Parmesaan over for the last few minutes and ran the pan under the broiler to give it a tinge of color. I sprinkled my own portion liberally with cCajun seasoning, which gave it a nice color and great flavor! Served with sauteed mushrooms and Brussels sprouts - yumm.

Reviewed On: Mar. 11, 2009