I made this for supper last night, and it was really easy. I served it over penne instead of elbows. (And just as a note for those who complained about the monotone colors of the dish, try multi-coloured pasta, or add some veggies to the pasta if it really bothers you that much.) I cut the olive oil that goes in the pasta in half; it was plenty. And I think I could have doubled the lemon juice that goes into the pasta; it was too subtle. I put half the cheese in the pasta, then the remainder I sprinkled on top of the fish. The fish itself was nice, but I'd prefer a slightly stronger flavor. My husband on the other hand, said the flavor was too peppery (but he's a bit of a wuss... a real Turkey-on-white kinda guy, so I don't heed that much). I'll use this basic recipe again, but more as a base that I can tinker with and change each time I make it. White or brown rice might be a nice swap for the pasta, or a bed of cooked veggies! Yum! Grilled veggies under grilled fish? Yes, please! :D
I'd probably add stronger (but less "peppery") flavors to the fish, maybe a marinade, or I could brush it with honey or lime. The seasonings given were great choices. I might just cut the pepper from my hubby's fillet and it'd be fine for his pansy palate.
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I made this for supper last night, and it was really easy. I served it over penne instead of...