Reviewed: May 18, 2013

We absolutely loved this. I made a couple of changes, added an extra clove of garlic, crimini mushrooms, some italian seasoning, added the wine before the tomatoes and let that simmer for a few minutes, and used haddock. Added more wine before I put the fish in, as most of the liquid had cooked off by then. Also, used kalamata olives, which is what I assumed they meant in the first place, but I can't stand "regular" black olives as they have almost no flavor. LOVED IT.

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Reviewer:

HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: May 15, 2013

I made it twice. Definitely easy and quick! The second time I added an equal amount of basil to the parsley and thought it was better that way. The in-laws loved it, so no complaints.

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Reviewer:

Emily

Reviewed: May 15, 2013

Added a thinly sliced green pepper and some oregano, basil, marojam, and rosemary, subbed stewed tomatos, and subbed ginger ale for the wine. Also seasoned fillets with a lemon pepper blend before adding to pan. Served with rice. Really nice and really easy. Would love to try again with spinach.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: May 6, 2013

Superb. I used half of a large onion, substituted half kalamata olives (instead of all black ones), added a Tbsp. of butter along with the oil, and used dry rose wine instead of white. Also added some freshly ground black pepper. At first I balked at the fact that no additional salt is called for, but this dish does not need it. The olives and canned tomatoes add plenty of sodium. (I drained my tomatoes, by the way) Excellent flavors, especially with the subtle sweetness of the cod. This was phenomenally delicious and we will make it again and again!

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Reviewer:

JESSERS11581

Cooking Level: Intermediate

Reviewed: Apr. 12, 2013

I have made this recipe before but forgot how easy and tasty it was! I added basil, parsley and oregano to the tomato for added flavor, put it over rice and sprinkled it with parmesean cheese. Definately will do this more often.

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Reviewer:

sometimechef

Cooking Level: Intermediate

Reviewed: Apr. 2, 2013

This has got to be the worst recipe that I have ever tried. It had absolutely no flavor and was so bland that my husband couldn't even eat it!!!!!!!!! I really don't want to give any stars........

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Reviewer:

sagi1812

Reviewed: Mar. 31, 2013

I used 1 lb of rock cod filets (2 filets) a can of organic crushed tomatoes with basil, added a hefty bunch of roughly chopped arugula from my garden, didn't have white wine so used red, added a teaspoon of spanish sweet paprika, a few branches of fresh thyme, and the olives were pitted kalamatas. My fish hating fiance loved it! Served over rice with steamed artichokes on the side. Yum.

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Reviewer:

Sweetpea

Reviewed: Mar. 29, 2013

Unbelievable flavor and such an EASY weeknight meal! I used chicken stock (Knorr's) dissolved in 1/2 cup of boiling water in place of the wine- and maybe this is why it was sooo flavorful? It was not bland at all, as other reviewers have mentioned. I also added a can of mushrooms and used the Italian diced tomatoes as others have suggested, plus 2 tsp Italian seasoning and a pinch of black pepper. SUPERB dinner!!! Served over rice. Even my 1 1/2 year old daughter ate every single bit I gave her- fish, black olives and all! This was delicious!

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Reviewer:

EMT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: Mar. 27, 2013

This was quite delicious. I used frozen cod fillets. I made the sauce pretty much as described except with green olives instead of black and added 1 tsp. Italian seasoning. Can't quite understand how anyone would find this "bland".

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Reviewer:

janerino

Reviewed: Mar. 26, 2013

Best fish dish EVER! I am not normally a fish lover but this recipe is great! My wife loves it! It is healthy, tasty and easy to make!!! Great Job Bonnie!!! Thanks!!!

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