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Reviewed: Aug. 18, 2007

This was really good and healthy too. I punched a few holes in the bottom of the tin foil to prevent the fish from getting soggy. It turned out great but it did take a little longer to bake than the instructions indicate.

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NovemberJ


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Reviewed: Jun. 11, 2007

The fish was so mushy, I couldn't eat more than 3 bites. I found that it had to be baked longer than 25 minutes. The flavor wasn't too bad but I feel that mushy fish coupled with the mushy zucchini left much to be desired.

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vivaconcordia


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Reviewed: Jan. 29, 2007

I found the flavor to be great but the juice from the vegtables made the flounder really soggy which ruinned my over all enjoyment of the meal

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shortname


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Reviewed: Jan. 12, 2007

Coming from someone who has about 20 lbs of fresh flounder frozen...this recipe is wonderful! I added about 1/2 tsp. of chili pepper flakes, for that extra zing. I also added quite a bit of parsley for nice color and extra moisture. We usually love our flounder fried, but we're trying to make things a bit on the healthier side. I highly reccomend this recipe. It's a wonderful, quick, healthy weeknight meal.

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POLITICSCHICK


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Reviewed: Dec. 21, 2006

This was delicious. Combining my favorite things: fish and veggies. A keeper. thanks.

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Oct. 31, 2006

Very enjoyable mild flavor. To spice it up a little, the second time I made this I cut up a yellow onion and substituted for the tomatoes.

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LEIGHG

	Cooking Level: Expert
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Reviewed: Oct. 24, 2006

This was okay.

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KATEFOODFUN

	Cooking Level: Intermediate Home Town: Alexandria, Virginia, USA Living In: High Point, North Carolina, USA
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