Used the basis of this recipe last night served over rice. Hubby really enjoyed it which is unusual . . .he has a certain fondness for deep-fried fish. Wanted to note that I used a can of Italian style tomatoes (drained) in addition to the spices listed plus about a 1/4 of white wine as suggested by another reviewer. I did not simmer the fish in the sauce, but pan fried it. Rice in a shallow soup bowl, fish on that and poured the tomato sauce over all. Yum. Next time I make this, however, I believe I will use Panko-style bread crumbs or cake flour to dredge the fish; that part was a wee bit heavy I thought. Oh, and I added one chopped rib of celery with the sauteeing onions just because I like a little crunch!
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Used the basis of this recipe last night served over rice. Hubby really enjoyed it which is...