Reviewed: Apr. 29, 2012

This was beyond delicious. I am making for the second time in two weeks because I am totally craving it!

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Reviewed: Feb. 8, 2012

Thought this was great. Only change I made was fresh tomatoes. It had plenty of liquid. Will make it again with any white fish.

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Paulette

Reviewed: Jan. 29, 2012

Just made this recipe and I was delighted by how tasty it was!

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Dalia

Reviewed: Jan. 29, 2012

Very tasty and flexible dish - I have made it a few times with and without small substitutions. As long as the main flavours are there (tomatoes, capers, olives) it always turns out well.

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erinmccartan

Home Town: Georgetown, Ontario, Canada

Reviewed: Dec. 6, 2011

Had baked snapper at a restaurant last friday and I attempted to replicate the recipe. This was the closest i could find to get started. Small changes: I avoided the black olives, used Basa instead of snapper In my sauce i use 5 full tomatoes from a can and used a good amount of its juice. I let it simmer until thicker. I placed the fish on top of garlic mashed potatoes. Veggies: red peppers, slices of carrot, and brocoli sauteed in a pan.

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patpicos

Reviewed: Aug. 30, 2011

To JQB, please re-read the recipe. It calls for 5 whole canned tomatoes, drained and chopped, not 5 cans of tomatoes.

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jono62

Reviewed: Aug. 20, 2011

Awesome! However, the recipe calls for 5 cans of tomatoes, I used only 2. Also, per comments from other reviews I added back half tone liquid from the tomatoes.

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JQB

Reviewed: Aug. 17, 2011

Made with hake fillets - didn't care for the hake itself too much (it's a rather strong tasting fish), but we LOVED this recipe. So easy, so flavorful, and it didn't require any odd ingredients. Cooking times were perfect, and I baked it in my counter-top oven so I didn't have to heat up to kitchen too much in these hot summer times. I served with a side of couscous cooked with broth, chopped spinach, and onions, and I will definitely be making this again!

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VesHeill

Cooking Level: Intermediate

Reviewed: Jul. 24, 2011

This was a good recipe, my first attempt at snapper. Fish itself was a little tough (possibly overcooked slightly) but very tasty. The sauce is not overpowering and compliments the fish nicely. I did not have any olives, so those were omitted.

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Robin B

Reviewed: Jun. 8, 2011

Not bad. I mixed it up a little bit and used fresh roma tomatoes, added in some kosher salt, upped the crushed red pepper and instead of parsley threw in some spinach. I would have loved to have had it with a side of pasta, but due to a low-to-no carb diet....added a side of spinach. Was very easy to make and fairly quick which is nice for the weeknights after working a full day and getting a decent meal on the table. I would make it again for sure and continue to play with the ingredients. Good base recipe though. Thanks for the share :)

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