We had mixed reviews on this recipe at our house. I liked it. I thought it was good but hubby thought it was just ok. I think it was the olives. Next time I will try it without the olives and see if he changes his mind about it.

Stellar!! I was slightly unsure of adding the olives to the top, but since I had some olives around I decided to go for it and glad I did Roasted tomatoes (fresh from the garden!) and garlic makes this top notch; so simple to do, just takes a tad more time. I suppose you could roast them at a lower temp and time them to be done about the same time as the fish... I did find a little pinch of salt and pepper in the tomato sauce was necessary to really pull all the flavors together. --Subtitutions: I used panko and mahi mahi, but otherwise followed the recipe. Lovely dish, would be perfect for dinner guests!

OMG! This one surprised me!! I was thinking that this is one of those fussy recipes that probably won't be worth the time I put into it. HA! Was I ever wrong!! This was WONDERFUL!! It has a lot of flavors that all meld beautifully together. I did change it slightly by using tilapia and more balsamic vinegar, and I didn't add any water because I liked the consistency without it. I also cut the mayo and crumb mixtures in half to save a few calories. I was going to skip the ripe olives, but changed my mind and put them in anyway. So glad I did! The balsamic did turn my sauce a few shades darker (probably because I added more) and even though the flavor was fabulous, I would have preferred it to be a brighter red, so next time I'll use white balsamic instead. Give this one a try, you won't be disappointed!!!!!

BEYOND five stars. I'd expect to find this recipe in a professional chef's cookbook - or the dish itself in a fine restaurant. Exceptional all the way. I used cod loins which are a great substitute for halibut, but if I could have gotten my hands on some halibut I would have done so in a New York Minute. The sauce is rich and luxurious - SO worth the step of roasting red-ripe tomatoes and garlic, then blending with fresh basil. Simply outstanding. The mayonnaise keeps the fish moist while at the same time adding another element of richness. The topping was creative and brilliant, tho' I think next time I'll add a little olive oil to that crumb mixture to keep it from drying out and to make it golden and crispy. I did end up spraying it with a little olive oil near the end of the roasting time as well as sprinkling it with a little paprika for color. I loved the unique additions of chopped black olives and fresh basil. I served this with "Jasmine Rice," recipe also from this site. This is an exquisite and memorable dish, both in flavor and presentation.

I prepared this for my boyfriend and my 1 year anniversary and it was wonderful. I made some changes though halibut was not available so I used talapia fillets instead and it turned out wonderfully. I also topped it differently I placed on the mustard and mayonnaise mix as directed but for the breadcrumbs I melted two tablespoons of butter and added the breadcrumbs, basil, and chopped olives, I as well added two tablespoons of parsley and then patted the mixture on top of the mustard mayo mix. For the tomato basil sauce I prepared it the night before added parsley and salt and pepper to taste it was still a little plain so next time I think I might roast and onion as well. Overall i will make this recipe again and hopefully next time I can try it with the halibut. Served with Mushroom risotto, roasted broccoli and bruschetta for an appetizer everything was wonderful.

I found this recipe easy and delicious with a few minor changes. I am not a fan of Dijon mustard so I substituted a Provencale Roasted Red Pepper mustard. This was complemented by the half red pepper I roasted along with the tomatoes and garlic. Found it added some structure to the tomato based sauce. I doubled the amount of Balsamic vinegar but could have used more. I did not have soft bread crumbs so I substituted crushed tortilla chips which worked out great. Could use a pinch of salt in the tomato sauce but other than that our family really enjoyed this dish. Served with Rice Pilaf.

This recipe was good. I served this at a dinner party and all guests were happy. I added lemon juice and lemon zest to the mayo and mustard mixture! yummy!