Reviewed: Nov. 8, 2009

I think this would have been better if I had cooked the fish separately. Also, I had not ever had flounder before this dish, and wasn't the biggest fan.

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jamikkie

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Reviewed: Oct. 15, 2009

This dish was awesome! I couldn't get fresh flounder so I substituted with tilapia.

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jmay

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Reviewed: Oct. 1, 2009

This is absolutley delicious! I have made this several times, but forgot to review. I often use canned diced tomatoes instead of fresh tomatoes, and it turns out fabulous. I have also used dried basil instead of fresh, which works well also. It's simple, light but yet very robust with flavors. This recipe can be used for halibut and tilapia as well. Thanks for sharing, I love this dish :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jul. 28, 2009

I made this last night. I was going to use flounder, but when I got to the store the cod looked better. Like others, I used a can of diced tomatoes drained, and I baked the cod for about 10 minutes in some white wine, salt & pepper. Then I topped with the sauce and baked for another 15-20 minutes. We all enjoyed this, it was very healthy and light. I tossed some green leaf lettuce, grape tomatoes, and red onion with a little olive oil, fresh lemon juice and feta for a side. Great Mediterranean evening!

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Mickie

Cooking Level: Intermediate

Home Town: Meredith, New Hampshire, USA

Living In: Nottingham, New Hampshire, USA

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Reviewed: Jun. 18, 2009

Excellent fish. Healthy and Yummy!

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marni07

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Reviewed: May 16, 2009

goes well with a side of rice

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Karl

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Reviewed: Mar. 21, 2009

This recipe is absolutely delicious. Noting some past reviews I was hesitant but have come to realize that some people just don't know how to cook fish. One cannot follow a recipe verbatim when cooking fish because processing times differ based on the freshness of the fish, thickness etc. Some hands on common sense is required. I have passed this recipe on to many of my friends.

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Paris

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Reviewed: Feb. 26, 2009

really like this recipe. Followed the "most helpful" advice and didn't to fish until after we cooked it. Yummy!

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MARCIA99116

Cooking Level: Expert

Home Town: Fortville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 24, 2009

I followed the recipe exactly and it was awful - the fish was incredibly mushy. I know other reviewers liked this recipe because they changed it substantially - to me though the rating should reflect the original recipe and that recipe just isn't good.

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AliceKC

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 10, 2009

This is really a tasty way to make flounder. I usually just season fish and bake it and was looking for something different and this really delivered. I only used 2 T capers and black olives (what I had on hand) and crushed tomatoes as others suggested. My oven runs cold, so I ended up cooking it about 17 minutes and the fish turned out great! Just enough sauce to cover the fish as well. Will definitely make in the future.

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Jawo

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Reviewed: Feb. 5, 2009

This was very yummy and would be good on chicken too! I followed the recipe exactly and it made more sauce than I needed. Next time, I will either have more with it or cut the recipe back a bit. Thanks for sharing it was delish!

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RPETRY6

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Reviewed: Jan. 3, 2009

Fantastic recipe. I had read the warnings about mushy fish. I placed the flounder in the baking dish for 5 minutes and then added the sauce. I am not sure if this was necessary, but the fish was firm and flakey.

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Robert Helewka

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Reviewed: Dec. 18, 2008

I substituted black olives for the kalamata olives, otherwise everything was the same. Good over chicken as well as fish.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Oct. 31, 2008

This was so awesome. My family just loved it. One of the tastiest recipes for flounder I've found. Olives, plum tomato, capers and parmesean cheese are a magical combination over fish.

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Barb

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Reviewed: Oct. 22, 2008

Very delicious. I substituted 2 tbsp of spicy brown mustard for the capers and used a fillet from a whole Panamanian snapper I bought from my local farmer's market. I thought the basil would be overpowering in the dish, but the flavors melded together and were very complimentary to the fish. Will definitely make again.

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latrippy08

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Stone Mountain, Georgia, USA

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Reviewed: Oct. 17, 2008

This was very good, however I used only 1 tablespoon of capers (I thought 4 tbsp were overkill). Being Greek, we liked the kalamata olives and we use tomato base for a lot of fish recipes. Thanks for a terrific recipe!

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ECHOQUEEN

Cooking Level: Expert

Living In: North Providence, Rhode Island, USA

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Reviewed: Oct. 8, 2008

I loved this! I used feta and parmesean cheese at the end. I only had regular black olives and it worked out well. Next time I will pan fry the fish and then seve with the sauce. When I baked the fish, it was very watery.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Aug. 17, 2008

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

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rmreevesolis

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Reviewed: Jun. 25, 2008

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!

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Kay Ellen

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Reviewed: Jun. 21, 2008

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!

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