Reviewed: Nov. 2, 2009

I used blue hake fish from Schwans. My only addition was a can of mushrooms and I used chicken broth since I don't have any wine. Served over angel hair pasta since we had rice the night before. Will make again for sure!

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Jaxmamma

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2009

EXCELLENT-The Missus is not a fish lover, so more for me,yum.Did add the extra garlic as mentioned. Instead of wine ( didn't have any on hand)I used 1 cup of Clam juice and the juice of 1 lemon.Now in Recipe Box.Thanks

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gaelicque

Cooking Level: Expert

Living In: Newburgh, New York, USA

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Reviewed: Sep. 20, 2009

This was very good, quick and easy. I left out the olives (only because I had none) and added extra seasonings, like oregano.

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Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 20, 2009

Very good! Loved the olives in this. Nice Mediterranean flavor. I used Rock Cod, served it over rice and it was really good. Hubby liked it too. Thanks!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Sep. 16, 2009

This was absolutely amazing. I made the following changes: finely chopped small onion, 5-7 cloves garlic (pressed), 3/4-1 cup olives but adjust to your own taste as I love olives and others might find the taste overpowering, used the entire can of italian style diced tomatoes (juice and all) - the recipe doesn't say but I wanted be clear that you do use the juice in the recipe, 1 1/2 tablespoons of italian seasoning, 1/3 teaspoon of red pepper flakes for a little kick and 1 1/2 pounds of thickly cut cod. I simmered the sauce for 10-15 minutes, added the cod and then simmered again for another 10-15 minutes. You may have to simmer for less time if the cod is thinly cut. I served the sauce over couscous and it was delicious. I froze the rest of the sauce and the following week added 1 pound of shrimp and served it over fettuccine with some sprinkling of parmesan cheese - my S.O. and I were licking our chops and wanted more. This is such an easy and fantastic recipe that it'll definitely be in our dinner rotation.

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Achan

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Reviewed: Sep. 13, 2009

Very good, but I did make a couple of changes. I used 4 cloves of garlic, Italian stewed tomatoes, added extra basil and oregano, didn't add the olives but added a few chopped capers instead. Then I used my stick blender and made it a smooth sauce and with those changes it was really nice! My husband loved it and so that makes this a winner!

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 27, 2009

This recipe was quite easy, quick, and tasty. The olives paired well with the tomatoes and fish. I'm not a huge fan of fish, and this didn't make me consider eating it more often which is why I can't give it 5 stars....but it was very good.

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cpede

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

This was very good. I used the diced tomatoes that were fire roasted with garlic (Hunts) and I used two cans and one cup of wine instead of 1/2 c. I also used dried parsley and some black pepper. It went over well.

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tarainga

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Reviewed: Jul. 12, 2009

I made this with Sutchi and it was awsome!!

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Mikki

Cooking Level: Intermediate

Home Town: South Plainfield, New Jersey, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Jul. 4, 2009

OMGoodness, this was absolutely the best. I am not a cod fish lover, my husband is, but after trying this recipe I am hooked. I did use the canned tomatoes with the garlic and oregano only because they are the ones I prefer. Thank you, Bonnie for making me a cod fish lover, my husband thanks you also. He said "you could make this every night".

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CMR427

Living In: Oneonta, New York, USA

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Reviewed: Jun. 28, 2009

It was ok. We decided not to make it again. Maybe it was us? I served it on fried rice and maybe the combination of the two just wasn't working.? I followed the recipe except I only used 1/4 cup wine and added 1/4 cup broth. (Maybe we should have left the wine out totally - not OUR favorite.) We doubled the garlic & added a touch of cayenne pepper and itailian seasoning. It should have been good...maybe without the wine?

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ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

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Reviewed: Jun. 26, 2009

I did the exact recipe. It was very good and my family had enjoyed it. I will try to add more flavour next time, but in my opinion the olives and the fresh parsley are enough for this food. Maybe if I wouldn't add the olives it would need more spices.

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oanaT

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

This recipe was awesome after I did what many others have done. Spiced it up. I added 1/2 tsp Italian spices, omitted the black olives, sprinkled flour to thicken sauce(great!) , sprinkled ground red pepper. After everything was sauteed I placed half the "sauce" on bottom of 13x9 dish, placed fillets in dish and spread the rest of the "sauce" over top of the fish. I baked the dish at 375 for roughly 15 minutes. When finished I thinkened up sauce a little more and served over rice. My kids LOVED it. I put a little Parmesan cheese over top and WOW! All I heard while eating was how good it was and if there was anymore. We will definitely make this again. I think it was be great with shrimp too. I usually use these as base recipes and doctor them up. This is an excellent base recipe. A must make dish!

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Turtlesr

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Reviewed: Jun. 8, 2009

We don't like olives, so I skipped that part and used "fire roasted" diced tomatoes instead of regular. Added some S&P and a little extra garlic and it was GREAT. Easy, quick and tasty - I'll definitely make this one again!

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KARLYN1

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Reviewed: May 26, 2009

Really enjoyed this - quick and easy with things I usually have on hand. Served with spaghetti and added some additional seasoning based on others' reviews.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 9, 2009

the fish didnt cook well. Thaw it first next time. used about 1-1/2 or two cups white wine from freezer. Italian flavored toms, 1/2 onion, some garlic powder and about three cloves. Colleen LIKED the sauce!

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reg

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Reviewed: May 3, 2009

Yeah, would have to give this a five. I'm not a huge fish person and have never cooked fillets this way (almost poaching them in liquid as opposed to pan-frying, grilling or baking) and my expectations were not only met but exceeded. I used cod fillets that were on the thick side so I ended up cooking them about ten minutes as opposed to the five minutes suggested in the recipe. Like other reviewers I used chicken broth instead of the white wine but I made sure to use a reduced-sodium broth - likewise with the diced tomatoes - no salt added for those. I kept everything relatively salt free because I used brined kalamata olives (the kind you get at the olive bar at the grocery store) and they really pack a salty punch. I also added an extra clove of garlic and dried Italian seasoning to kick up the flavor. A very tasty, relatively healthy & inexpensive dish! Thanks!

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Nico's Mama

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

This was very good with following changes like others have stated. I also added can of mushrooms, dash of italian seasoning and salt and pepper.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Apr. 20, 2009

Simple, easy, tasty and healthy! I will be making this dish often!

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Terry

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Reviewed: Apr. 14, 2009

A great recipe for any time of year! I made this and forgot the white wine, and added some general Italian seasoning and everyone -- including my husband who doesn't like seafood -- enjoyed it. I served it over couscous which helped sop up the juices!

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DOGSNRODENTS

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

Living In: Columbia, South Carolina, USA

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Fish Fillets Italiano

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