very good. I would pay to eat this at a restaurant!

This is a fantastic tasting fish recipe! We fixed it for a large group. Don't be mislead about the prep time though. It took at least an hour to prepare the ingredients for assembly. It is worth it by far, but allow 1 1/2 hours before the cooking begins!

This is a wonderful recipe! The combination of tomatoes and olives gives this recipe a very rich and distinct flavor. I will definitely be fixing this again!

This is a very good flounder recipe. I did it without the olives, and it still tasted great. I'd go easy on the capers because this is a very salty dish. Overall, it's really good and definitely a keeper in my house.

Great recipe. Made exactly as listed and turned out great! I think the sauce would go well on chicken breast or chicken cutlet, maybe shrimp too. Love it, easy, versatile, it's a keeper :)

This was terrific. I love this website because you always have the advantage of those that have cooked before you. I used what I had; diced tomatoes instead of plum, reg. black olives, dried basil and white vermouth. Having seen how thin my fillets were, I actually prepared the sauce in a saute pan and once reduced I added the fillets, spooned the sauce over them and kind of poached the fillets in the sauce. EXCELLENT and couldn't have been easier.

Big hit- "We can have fish now" was the quote. Cooked it exactly as listed, I think you could substitute the kalamatu (sp?) olives with regular if you couldn't find.

Very tasty. My family loved it even my kids. All the spices and tomotoes go together so well. I will make again.

This was delicious and I didn't even have all of the ingredients. I did not have olives, so added a few extra capers. I used garlic powder and dried basil instead of fresh garlic and basil. I had some leftover asparagus, so added that also. I did not add the parm cheese either. I seasoned the flounder and baked for about 15-20 mins and then just added to the frying pan with other ingredients. I'm sure if I used all of the right ingredients, this would be even better. I will be making this over and over again, since it tastes great, is easy and is not fattening.

This recipe was amazing. I didn't have fresh tomatoes on hand so I used canned. The left over sauce was added to spaghetti the next day! Yummy!

You must try this! I omitted the capers and olives, personal preference and used diced (petite) tomatoes with the juices. Drizzled some olive oil over the filets and arranged most of the sauce around them and just a bit on top. Then, sprinkled italian bread crumbs and parmesan cheese over the filets. Placed in the oven for the recommended baking time...created the perfect "crust". Crispy on top-moist and flaky on the bottom! I think it's really important to simmer the sauce until reduced by at least half....otherwise too wet. My 4 year old and 8 year old boys LOVED it!

This is a different and delicious way to serve flounder. It was very flavorful. I did substitute cherry tomatoes for the plum tomatoes because that is what I had on hand.

Wonderful! My husband doesn't like onions, but he couldn't even taste them! I didn't have olives but it still turned out great. Everyone said it tasted like something from a restaurant.

Very good flavor. I left out the olives (personal preference) and used a can of drained diced tomatoes because I didn't have fresh. Will definately make this again.

My family and friends loved this recipe, but then I love salty dishes. Although I think that you can substitute haddock for the flounder, I don't think you can do w/o the fresh basil and roma tomatoes. I will definitely make this again, and I'd love to make it when we have guests as well.

I made this sauce separate from the fish and used Tilapia just because its what I had on hand. The sauce was pretty good but very salty. My family ate it but thought it was a little strange. I probably wont make this again since it didnt receive a great reception.

Delicious! Made it just the way the recipe says, and we loved it. Good left over, too.

I found this a little too salty and overwhelming for the fish. I think I'll stick with something simpler next time. I gave it 3 stars because my husband liked it, but I won't make it again.