Reviewed: May 19, 2009

Your MOM is a saint! What a great way to prepare haddock. Enjoyed every bite. Thank you. alain, louise and family

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Alain & Louise

Cooking Level: Intermediate

Living In: Fort Kent, Maine, USA

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Reviewed: Apr. 13, 2009

My daughter who hates fish had three helpings!

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stickymission

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Reviewed: Mar. 30, 2009

A simple and delicious recipe (even for my non fish-loving husband). I used everyone's advice and altered the recipe a bit. I used 1 cup of tomato sauce, drained a can of diced tomato really, really well (or it will be too juicy), added about 1 tsp. of italian seasoning, and sprinkled the fish with Kraft paremesan cheese before adding the grated cheese. Thank-you all for your tips!

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jillymac

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Reviewed: Feb. 28, 2009

A great base recipe!! I sprinkled the haddock with a little bit of dried dill and a handful of torn baby spinach topped with about 1/2 cup of rose sauce and shredded gouda. Looked and tasted fantastic.

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TeraB

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

This was probably the best fish recipe I have ever tried. I used a can of no salt added, diced tomatoes instead of stewed tomatoes, but everything else I followed the recipe. I loved it and my husband (who is Italian) loved it too. Thanks for a great and easy supper.

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peachnf

Cooking Level: Intermediate

Living In: Tamaqua, Pennsylvania, USA

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Reviewed: Sep. 2, 2008

This was delicious, it's a little too much sauce but that's easy to deal with when plating. I put it over linguine and it was great. I softened the onion and garlic in butter then boiled my pasta in any remnants from that pan. I'll definitely cook this again!

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Terri Ann

Cooking Level: Beginning

Living In: Worcester, Massachusetts, USA

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Reviewed: Dec. 10, 2007

I tried this recipe because I was looking for a new way to make fish. I ended up adding extra spices and extra cheese, and the dish was still a little bland. Don't get me wrong, it was good. But probably more of a starting point for a recipe like this.

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Jun. 2, 2007

i just made this for dinner. to tell the truth i was doubtful about the combo. but it came out very good.i did make some changes. first i sauted the onion and garlic in a little butter. I used less sauce and more haddock- just under 2 pounds of fresh haddock to 1/2 jar of sauce (i used Roa's marinara)i left out the tomatoes (if you do include them i would recommend a flavored one or add seasonings. and use a good sauce cause its the main flavor off the dish) lightly sprinkled the top with italian seasoning before baking i also did half the cheese and replaced the other half with paremsan. i served with angel hair but larger sized pasta would work well too.

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TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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Reviewed: Mar. 5, 2007

I made a few minor adjustments to this recipe - I did what others advised and cooked the onions & garlic first in EVOO - when they were see through I added a can of mushrooms. I seasoned the, I used cod, very lightly in a rub called Nantucket Off-Shore Rub and then follwed the recipe as advised and added a can of garlic/onions diced tomatos. Served it over angel hair pasta and it was amazing! Thanks for the head start!

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K

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Reviewed: Feb. 28, 2007

Thought I would try this for something a little different. Did not find that the taste of the fish went well with the sauce at all. Maybe the recipe would lend itself better to chicken but my family and I did not enjoy the blend of flavors.

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Chrissy

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Reviewed: Feb. 9, 2007

This was very good. It was quick and easy and the kids even ate it!!

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CookingSherri

Home Town: Thunder Bay, Ontario, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Feb. 7, 2007

This dish was just ok for me. I think if I changed a few ingredients to my liking it would be better.

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Kimberly

Cooking Level: Expert

Home Town: West Chesterfield, New Hampshire, USA

Living In: Chesterfield, New Hampshire, USA

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Reviewed: Dec. 21, 2006

I replaced the Haddock with fresh Tilapia- great results! A great recipe!

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J Dufour

Cooking Level: Expert

Home Town: Honey Harbour, Ontario, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Nov. 3, 2006

this was quite tasty but next time i will soften the onion and garlic in some butter before adding it to the dish - the onion was just too crunchy for my taste.

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powpow

Home Town: Phoenixville, Pennsylvania, USA

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Reviewed: Oct. 11, 2006

Thank you Kristi! I was soo bored with my haddock recipes... I was skeptical at first. I used Rao's homemade roasted eggplant pasta sauce.. and Ohhh my goodness... my husband gave this a 10 too.. we try a lot of recipes.. and I really felt good about this one... cuz it isn't heavy, but it tastes sooo rich.. like a seafood bisque. I actually ate mine in a bowl so as not to miss out on any of the sauce... I'm making it again tonight! Thanks Kristi!

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Aimi C.

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Reviewed: Aug. 7, 2006

Hello all..I am Kristi G. This is MY recipe. I submitted it last year under Kristimoo1. I am reviewing myself today and giving myself 2 stars for failure to give you guys the correct recipe. DO NOT use an entire jar of sauce. I always use 2/3 to 3/4 of a jar. It won't turn out terrible with an entire jar but it's unnecessarily saucey, filling up the entire glass baking pan and will then take longer to cook. My apologies for any confusion. Please try this meal for a healthy and delicious way to enjoy more fish in your diet!!

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Kristimoo

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Reviewed: Jul. 21, 2006

I loved this, but did as other reviewers and made changes to the dish, so I cannot give the recipe as written five stars. I wanted to taste the fish, not a heavy sauce, so I used a 14 oz jar of simple Contadina tomato sauce and flavored it with a sprinkling of capers and sauted mushrooms. I also left out the mozzerella- I've tried that combination with fish before and didn't like it. The revised recipe was delicious. Thank you for the inspiration Kristi!

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Mar. 25, 2006

My girlfriend loves haddock and never had it this way. She was mightily impressed and it was scrumptious and not hard to prepare as I am not the greatest cook in the world!

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TIM13BO

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Reviewed: Mar. 22, 2006

Recipe very tasty. I made a few changes just to suit my taste. I used diced tomatoes instead of stewed and only used about 1 cup of jarred sauce for the bottom and used a generous helping of italian seasoning on top of diced tomatoes. Did not use mozz. cheese just sprinkled a little parm. cheese after cooking. I used 1 1/2 pounds of Haddock and it was still alot of sauce. Very good base receipe can be doctored to fit anyone's taste.

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