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Reviewed: Aug. 14, 2008

I cooked this in the oven....and used flounder filets instead. Very good flavor, will make again!

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Reviewer:

ENESTALE


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Reviewed: May 6, 2008

Based on the previous reviewers, I also baked this in the oven. I found the flavors quite complementary, but overall I didn’t really care for the sole. (It was my first time eating this fish.) I think I might try it again using another kind of fish. Thanks for the recipe!

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Reviewer:

Lu loves to cook!

	Living In: Seattle, Washington, USA
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Reviewed: Oct. 12, 2007

I'd actually like to give this recipe 5 stars; this dish is simple, relatively healthy, and versatile. But I cannot microwave fish-- it ruins the filet by turning it to rubber. I sauted the almonds in cooking spray and then baked all of the ingredients for twenty minutes at 375 degrees. It turned out very good; the spices are spot on. I am going to play around with subtle variations of this for Salmon, so thank you for a new tool for me to abuse!

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Reviewer:

scumbling1

	Cooking Level: Intermediate
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Reviewed: Apr. 9, 2007

This dish is much nicer baked in the oven.

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Reviewer:

Tatem


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Reviewed: Dec. 7, 2006

This was great! I had to omit the dill because of allergies, and I cooked it in the oven because I don't like to cook in the microwave. It was still so good. I love seafood and this is one of the best recipes I have come across. Thanks.

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