Reviewer:

Reviewed: Jan. 18, 2012

I rarely write reviews of the food I make from Allrecipes.com even though just about everything I've made has been really good, however this recipe was so AMAZING that I had to let everyone know. I made it exactly as it was written given the additional instructions by the author herself. The only tiny, tiny criticism I have is that maybe the next time I'll use sweet onions as oppose to white onions (they were a little bitter for my personal taste) but even with that, it was still so, so good!

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Reviewer:

Cbraxton

Reviewed: Jan. 15, 2012

Above and beyond delicious.

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Reviewer:

TLTG

Reviewed: Jan. 4, 2012

LOVED THIS...Made it last night, pulled down the olive oil, used less shredded parm and made sure I used a good quality jar sauce...actually used an artichoke pasta sauce and fired roasted tomotoes and it was to die for. Made it with an eggplant pepper relish (recipe on here) and it was a perfect, low fat, tasty dish. I did increase the dish to 1 3/4 pounds of fish without changing anything else and it was perfection. Thanks for sharing this recipe!

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Reviewer:

kajajo

Cooking Level: Expert

Reviewed: Oct. 1, 2011

Reduce the pasta sauce in this by about half, definitely saute the onions until they are translucent before baking, and you can wait to put any cheese on this until the end. Very good with pasta.

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Reviewer:

hooleyville

Reviewed: May 20, 2011

I don't eat fish but I made this for my parents and they raved over it and threatened me with bodily harm if I didn't add it.

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Reviewer:

Spellbound

Reviewed: May 16, 2011

i used all organic ingredients: a 16 oz jar of organic tomato basil sauce, fresh basil from garden layered w/garlic & shallots and l.5 lbs fresh haddock from costcos. then baked as in directions, added the mozz and served w/organic whole wheat angel hair pasta. we were so pleasantly surprised that i have to add this comment. it was easy too. the only changes i'll make in future are to thicken up sauce a little more since this one, although very good, was a little watery. great new way for fish filets & you can add whatever you want to change it up: different sauces & cheeses, etc. we're eating the leftovers next day, that's how good this was.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Apr. 8, 2011

My husband and I really liked this recipe but the kids wouldn't eat it. They would rather eat baked fish with nothing on it but a little salt. I like the fish cooked in the tomatoes and sauce. It had a very good flavor.

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Reviewer:

momto3boys

Cooking Level: Intermediate

Reviewed: Jan. 9, 2011

This receipe is fabulous. I used Bolognese sauce I made yesterday that is full of fresh veggies and it was perfect. Thanks for sharing the recipe.

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Reviewer:

STROY21

Cooking Level: Expert

Living In: Lewiston, Maine, USA

Reviewed: Dec. 2, 2010

Great recipe. Well received by the family including our toddlers. I didn't have stewed tomatoes, so I skipped it and also used less sauce as the recipe submitter suggested. Topped w/ mozz and Parmesan cheeses. Next time I might try just Parmesan. Served over linguine with a spinach salad for a great meal.

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