Reviewed: Sep. 29, 2009

This was pretty good, simple to make! Enjoyable! Thanks for the recipe!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 16, 2009

Delicious and moist - skipped the tomatoes and added sliced baby portabella mushrooms. Also, didn't have fresh parsley but added some dried Italian seasoning and served it over brown rice.

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FireflySalad

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Reviewed: Aug. 21, 2009

Didn't have spinach so I made a bed of fresh parsely. Also added fresh garlic. Didn't have peppers so I tried smoked paprika and without but the best was when I put canned roasted red peppers on the fillets

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Haluszczak

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Reviewed: Apr. 22, 2009

Super yum. Don't forget the capers like I did. Haha. It was still excellent. Lots of chopping. Easy clean up.

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THINKDIFFERENT25

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Reviewed: Sep. 26, 2008

first off let me say my rating has nothing to do with taste , it tasted fine however it was pretty bland . The tomatoes got soggy and the capers well tasted like salt only. The fish was cooked to perfection and as for beauty of presentation it was indeed pretty and colorful. I say to all you want to try go ahead just dont prepare yourself as I did for an explosion of flavours or you like me will wonder how to rate this recipe !

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denyse24

Cooking Level: Expert

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Reviewed: Sep. 5, 2008

My wife is a fish eater and somewhat picky. This most definitely met her standards. I had roasted tomatoes and peppers at hand and I think this improved the flavor. The simplicity of preparation and the ease with which this is adaptable to however many individual servings make it a five star recipe in my opinion.

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Carnivore

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

This was really great! Easy to make. We did it on the bbq and it worked just fine. I followed the modification with spinach and basil olive oil (just add dried basil to olive oil and leave overnight if you don't want to buy it). I thought it might be bland, so I added garlic and extra black pepper and it didn't need it at all. Next time I won't add any extra. Oh yeah, I didn't add capers (don't like 'em). Lot's of flavour, very healthy, two thumbs way up from my husband and me!

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jennyk

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Reviewed: Feb. 21, 2008

Excellent! I wouldn't change a thing!

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Jenny Gutierrez

Cooking Level: Intermediate

Living In: Asheboro, North Carolina, USA

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Reviewed: Jul. 29, 2007

This is now my number 1 recipe for haddock! The first time I made it I had to keep from eating it all myself and save a little for my husband.. :) it's a great combination of flavors.

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Kristin

Cooking Level: Intermediate

Home Town: Rutland, Vermont, USA

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Reviewed: Dec. 18, 2006

I LOVE this dish. Used it the first time I cooked for a man I'm in love with, and he had nothing but nice things to say about it. Beautifully colorful, and very tasty. My grocer didn't have fresh cod, so I made this with Talapia. I added a bit of zucchini, cause I had it sitting around. Instead of the foil packets, I put 2-3 servings in a small lidded casserole and baked the whole thing together. Delicious, juicy and oh-so-pretty. I'll use this any time I want something simple and yummy to impress company with!!!

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SWINGSPRITE

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Reviewed: Apr. 15, 2006

Very colorful and beautiful presentation. I'm not very good at cooking fish, but this time I was able to turn out a fish dish that was very flavorful and delicious. I did make a few small changes. I used a bigger piece of fish than the recipe calls for, went just a little heavier on the spices,added garlic salt, and drizzled a little bit of butter on my haddock. And, while the recipe does not specify what kind of onion to use, I used a red onion with excellent results. Also, I did not use capers, but instead added artichoke hearts and fresh garlic in addition to the recommended ingredients. Lastly, I took the suggestion found in another review to place the fish on a good-sized bed of fresh spinach drizzled in olive oil before cooking, and I would also recommend this to anyone trying this recipe. Looking forward to making this again!

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deborah w.

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 22, 2006

I added a thick layer of spinach under the haddock,lightly drizzled it first with basil oil, then placed the haddock with the vegetables and drizzled all with basil oil and lemon juice. I increased the portions according to whom it was being served. I submitted this recipe originally and have updated it with the addition of the spinach. You can still use olive oil, but the basil or any flavored oil, and the addition of the spinach gives it a bit more interest and flavor. This is a no mess to clean up dinner. Enjoy!

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STORMYSCARLETT

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Reviewed: Mar. 2, 2006

This dish was good but was in need of a bit more flavor, make sure you season the fish well and I suggest you use bigger portions of haddock then recommended. It was colorful and very easy to make served with a veggie and potato. I will make this dish again making sure I use a bit more salt and maybe add some garlic powder and bigger portions of haddock.

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Kimberly

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Reviewed: Mar. 12, 2005

This was the best. We are eagar to have it again.But.. we will use six ounces of fish. The portion was very, very, small. It left a wonderful taste in your mouth. I may even try it with boneless chicken breast. 5 stars for sure, in fact 10 stars.

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NORMA47

Cooking Level: Intermediate

Home Town: Hartland, Wisconsin, USA

Living In: Jackson, Wisconsin, USA

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Reviewed: May 26, 2004

DELICIOUS!!! Incredibly flavorful and colorful. The fish just flaked and melted in our mouths. I will reduce the amount of olive oil and lemon juice next time, though so as not to have the juices run into my other food.

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