Reviewed: Apr. 25, 2012

Pretty good! I added a bell pepper just so there'd be more veggies, and a half jar of medium-salsa. Also salt, pepper and italian seasoning. Served over rice and sprinkled some extra old cheddar on top. The spice from the salsa gives it edge :)

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Reviewer:

SammyG

Reviewed: Apr. 17, 2012

Substituted chicken boullion for white wine,and added other ingredients as outlined in the recipe. It was WAY too much sauce for the corresponding volume of fish called for in the recipe. Would be much better if the sauce were reduced by at least half & if Feta cheese were added as a garnish before placing in the oven to cook.

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Reviewer:

ReeRee's Kitchen

Cooking Level: Intermediate

Reviewed: Apr. 13, 2012

This recipe is a bit bland.

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Reviewer:

katherseid

Reviewed: Apr. 13, 2012

I'm rating this for the recipe as written. I made the onion/tomato mixture using real Calamanta Olives instead of canned black olives and it was okay but still kind of bland so I added some chopped, fresh rosemary, more garlic, about 1 Tsp. of dried Italian Herbs, a cup of mushrooms, a roasted red pepper (from a jar) a few grindings of black pepper and a quick dash of cayenne pepper. I let the veggies and sauce simmer till the liquid was reduced before adding the fish. I served the fish and tomato mixture with Quinoa. With those changes, the flavor was much better and brought it to a 5 star status.

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Reviewer:

DinnerDiva

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Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

Reviewed: Apr. 1, 2012

excellent recipe and easy. Added a couple of fresh basil leaves, a few red pepper flakes, some capers, salt and pepper, and topped it off with some freshly grated cheese. Top shelf and elegant over rice.

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Reviewer:

donnajan

Reviewed: Mar. 28, 2012

This was excellent - I added some chopped green pepper, a few sliced mushrooms that I needed to use up and some basil and oregano. I let the sauce simmer at least 15 minutes before adding the fish to let the flavors blend a little more. So easy and tasty!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Mar. 15, 2012

Needs salt. Not memorable.

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Reviewer:

pritty1npink

Cooking Level: Beginning

Reviewed: Mar. 7, 2012

We loved this! I used tilapia instead of cod – any firm white fish would work. I used fresh basil rather than the parsley, because my tomatoes were already seasoned with garlic, oregano and basil. I made the sauce early in the afternoon. When it was almost done I thickened it with a water/cornstarch slurry – just enough to give it some body. When it had cooled somewhat, I covered and refrigerated it. Then at dinnertime, I just brought it to a simmer and popped in the fish. Dinner was on the table in a flash! Excellent flavor for so little effort, a repeater for sure!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Feb. 20, 2012

This is a 5 star recipe for sure. Easy, healthy and DELISH! All three of my kids liked it which is a miracle. I didn't have wine so I used chicken stock in it's place and I didn't have any olives, so I just left them out. I served it over rice as recommended and it was so good. This one is a keeper!

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Reviewer:

Tami

Reviewed: Feb. 20, 2012

This was absolutely amazing in all aspects. Easy, delicious, and affordable. I followed the recipe almost to the letter with the only exception being using feta stuffed green olives because it is what I had on hand. I will definitely be making this again really soon. Thanks for sharing.

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