Reviewed: May 4, 2012

This was pretty good. I cooked it on the skillet instead of in the oven and added mushrooms. My son wasn't thrilled but my husband and I both enjoyed it! Thank you.

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Reviewer:

RatherBeCooking

Cooking Level: Expert

Reviewed: Apr. 24, 2012

I made this fish for the first time tonight according to the recipe. I think in the future I would want to roast the tomatoes separately with olive oil and garlic and serve them along side the fish. I used "fresh" pitted kalamata olives rather than canned - very flavorful! I also want to mention that the fish took longer to cook that the recipe states - and my husband cooked his even a bit more than that.... This could be because I used a different kind of fish, or it could be personal preference. My fish was moist and tender even after the extra time I left it in the oven. My husband had a portion from the center of the baking dish and he said his was definitely not quite done... I will keep this in mind when I make it again. I will make it again, however, I do enjoy the recipe.

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Reviewer:

florawora

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 7, 2012

I have made this recipe several times, and it is both delicious and versatile. The first time I made it according to the directions (but with a different type of fish), and I have since made it with dried basil and rosemary, as well as adding extra vegetables such as zucchini and mushrooms. Easy and looks impressive - this is now part of our regular meal rotation.

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Reviewer:

ChrisW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Chewelah, Washington, USA

Reviewed: Mar. 20, 2012

Loved it! Only change i made was added little bit of Newmans Own Balsamic Vinaigrette and tried it with tilapia.....amazingly fresh and flavorful! Will make it over and over!

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Reviewer:

TLo

Reviewed: Feb. 23, 2012

This was a great hit with my family. I was disappointed that there were no leftovers. The fresh herbs gave it that extra punch. I'll make it frequently.

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Reviewer:

beth4652

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 13, 2012

Delicious! My three year old gave me a thumbs up and my fish-hating husband went back for seconds. I would have liked it with capers instead of the olives but I'm guessing the olives were what sealed the deal for my toddler. I used extra garlic like some of the suggestions recommended. I'll definitely make again. Update: I made it again with capers and it was delicious!

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Reviewer:

erinl

Reviewed: Jan. 28, 2012

Delish! I had some zucchini in the fridge that I added beause it needed to be used.

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Reviewer:

abby

Reviewed: Jan. 22, 2012

This was okay, not much flavor.

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Reviewer:

jkusch1

Reviewed: Jan. 8, 2012

Great recipe! It turned out perfectly and looks beatiful! It's even great leftover the next day. Directions say to cook "covered" but it was taking much longer than the stated cook time. I just uncovered it and let it finish cooking. Still did just fine. Very easy!!

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Reviewer:

theholstiens

Reviewed: Dec. 27, 2011

This was AWESOME, loved the fresh herbs I did add capers and Kalamata olives and used Tilapia as well, but other than that kept everything the same. This is offically a staple for me, thank you for the great recipe!

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