Reviewed: Apr. 7, 2012

This is the third time (third recipe) that I've tried cooking flounder and the first time I liked it. The sauce is AMAZING. I served it over rice. I used regular olives and only half of the amount of capers suggested. Loved it! This would also be really good with shrimp or nothing at all except the sauce over pasta. Delish!!!

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Reviewer:

Jenni77

Reviewed: Mar. 28, 2012

This was really good. We really enjoyed it and plan on making it again and again. The only thing we did different was add a can of quarter sliced artichoke hearts (drained) and did half kalamata and half black olives. This could easly go over chicken or beef as well as any other fish. Can diced tomatoes (undrained) worked as well as fresh tomatoes. Ok one other change. Took the advice of other reviewers (because the flounder was thin), we poached it in white wine, lemon juice and a little bit of butter in the oven on 350 degrees for 10-15 minutes. We didn't add the fish to the dish instead we just spooned over the fish when served. Since there is only two of us we had leftovers (cept the fish) which was then used over steak the next night and it was another delicious dish! Thank you Martin for posting this awesome recipe.

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Reviewer:

Kilyena

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Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Mar. 27, 2012

pretty much followed this recipe, the only thing i didn't add was olives and capers (just didn't have it on hand) it was very tasty. i didn't bake it. after i had the sauce combined i just added the flounder to the saucepan covered and had it on medium low for about 12 minutes. came out wonderful.

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Reviewer:

aspasia

Reviewed: Mar. 11, 2012

Fabulous! We roasted the fish in the oven separately like the other reviewers suggested. We didn't have italian seasoning, so used herbs de provence instead. There were no left overs!

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Reviewer:

liebs

Reviewed: Nov. 14, 2011

Awesome recipe! I added capers as well for a little extra taste. Real easy to make.

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Reviewer:

kfcmail

Reviewed: Jul. 31, 2011

I've never reviewed a recipe on this site that has been this good. I didn't expect much from the recipe because the ingredients seemed simple enough. I would blanch the tomatoes and peel them allover again for this recipe. The fresh roma tomatoes likely made a huge difference in this rather than canned tomatoes. I would recommend this recipe to anyone who enjoys Mediterranean dishes or fish. I plan to make this recipe again.

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Reviewer:

Button

Reviewed: Jun. 6, 2011

Oh My! The BEST fish recipe I have ever made!!! Thank you!!

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Reviewer:

Sunshine UCF

Reviewed: Jun. 3, 2011

Made this twice: first time exactly as written - it was edible; second with some tweaks to improve flavor - better, but there won't be a third time. "Flavorful Flounder" and "Mainely Fish" from this site are twice as good in addition to being faster and easier to prepare.

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Reviewer:

Carnivore

Cooking Level: Intermediate

Reviewed: Apr. 25, 2011

This was quite tasty - will definitely make again. We are on a special diet, so I omitted the olives and since my tomatoes are not ripe yet, I used a can of organic diced tomatoes in place of the romas (probably also saving time, as well). I used fresh herbs from my garden for the Italian spices. Great recipe! Tangy and yummy!

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Reviewer:

Lemuela

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Houston, Texas, USA

Reviewed: Apr. 24, 2011

this was a great recipe. I RARELY cook without some type of seasoning- salt, pepper, etc, but this recipe did not need it! I left out the capers + wine because I didn't have any (white wine) at the time. I also used dried basil (not fresh). i'm almost certain that it would have enhanced the recipe. But I do not feel it was any less tasty without it. definitely recommended.

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