Reviewed: Oct. 2, 2008

This came out really good and I am not used to cooking fish. I used marinated artichokes and sliced tomatoes but right before I served the dish I tossed in some whole wheat three cheese tortellini. I also garnished with chopped green onions and parsley. I also squeezed lime onto the pieces of cod. Ok, I am done with my alterations to the recipe but seriously, it was amazing!

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Cookaholic

	Cooking Level: Expert Living In: Los Angeles, California, USA
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Reviewed: Sep. 12, 2008

I have not had fish in tomato sauce for a long time, so this was a treat. I did make a couple slight adjustments. I used left over pizza sauce as the tomato sauce, and I did have to add a splash of water, because it was very thick in the skillet. Also, I only used 1/4 cup olives instead of 1/2 cup, because I was afraid the dish would be too salty if I added all of them. (Turns out that it would probably be fine will the whole 1/2 cup). I served over couscous. Thanks!

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BrewCrew

	Cooking Level: Expert Home Town: Harvard, Illinois, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: May 7, 2008

This fish was not good - we did not eat it. Nobody in my family could even stand the smell. I just can"t beleive this recipe got so many good reviews. I followed the recipe to the "T". Sorry, but this was not to our taste!!!

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charlie54

	Cooking Level: Intermediate Home Town: Oakland, California, USA Living In: Lenoir, North Carolina, USA
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Reviewed: Dec. 10, 2007

Absolutely delicious! It had just the right amount of spice and saltiness...I almost always put salt on my food, and this was just right! I added some shrimp like the recipe said and it made it just the right amount of food to serve over rice. You rarely come across something healthy and good. I will definitely be making this again!

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Shoppingbaby

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Fayetteville, Arkansas, USA
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Reviewed: Nov. 5, 2007

This is the best way to enjoy cod! I will never eat it any-other way again. Thanks Lundegaard!

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michelle


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Reviewed: Oct. 12, 2007

Delicioso! Husband's comment: "Make sure you tell them I said it was good." Did my "prep" work in the morning, and when I got home from work, this was done in the time it took to boil the angel hair pasta I served with it. This one's a keeper.

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Foxy

	Cooking Level: Expert Home Town: Arroyo Grande, California, USA Living In: Rancho Santa Margarita, California, USA
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Reviewed: Sep. 11, 2007

This was recipe was amazing! I think it would work well with most fleshy fish. I didn't have tomato sauce, so used a can of diced tomatoes which worked out such fine. I also used diced whole tomatoes since I didn't have cherry tomatoes. This will be another staple in my recipe box.

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MotherLodeViv

	Cooking Level: Intermediate Home Town: Colts Neck, New Jersey, USA Living In: Sonora, California, USA
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Reviewed: Aug. 23, 2007

I followed the recipe's advice and add a handful of shrimp. The only changes I made was to add a little chicken stock to make more gravy for the rice and I used talapia instead of cod. Using the cayenne and "hot" paprika will make a spicy kick, but not overpower the sauce. Will make again, very yummy My husband, 13 year old son and 2 year old daughter devoured it.

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ISHKABIBIL

	Cooking Level: Intermediate Home Town: Rome, Georgia, USA Living In: Jacksonville, Florida, USA
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Reviewed: Aug. 14, 2007

This recipe was fair. I felt it was to bland,and have had better. I will probably not make this again.

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SHARPSCISSORS


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Reviewed: Mar. 28, 2007

instead of tomato sauce, I used a can of chopped tomatoes, seasoned w/hot paprika...it was good to use some of my pickled vegetables up, and it added a nice bite. This was as good or better than anything you could get in a restaurant, and really easy...I'll be making this again, thanks!!!

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Sarah W


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Reviewed: Feb. 23, 2007

I thought this was okay, but then I substituted whiting fish for cod...maybe that's what made "only okay." I did substitute the artichokes for the marinated Italian veggies. I thought the artichokes gave the dish a slightly unusual flavor. Not a bad flavor...just one that I'm not used to tasting. I did use a diced regular tomato instead of the cherry tomatoes.

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kbwinson


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Reviewed: Feb. 22, 2007

This is an excellent recipe made with chicken as well. The other changes I made were using artichoke hearts as other reviewers suggested and some diced canned tomatoes instead of cherry tomatoes. This is a keeper.

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Judy Fine


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Reviewed: Feb. 19, 2007

Excellent, what a great dish, so much flavor. Only added more garlic (personal preference) and used artichokes in placement of italian veggies as suggested. Will definitely make again, thanks for the recipe.

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tag96


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Reviewed: Feb. 1, 2007

This was outstanding! Made me wonder why I had never eaten fish in a tomato sauce before. I used green olives, sundried tomatoes and marinated zucchini for the sauce and I firmly believe that even without the fish or any other addition it would make a wonderful pasta sauce. Served this one with rice. Loved it! Will serve it to company. Thank you.

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Babzil

	Cooking Level: Intermediate Home Town: Pecs, Baranya, Hungary Living In: Prague, Hlavní Mesto Praha, Czech Republic
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Reviewed: Jan. 29, 2007

OUTSTANDING!!! Husband and I loved it. Can't imagine a fish that it wouldn't compliment. Thank you for such a tasty dish!

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Sherry

	Cooking Level: Intermediate Home Town: Bangor, Maine, USA Living In: Belmont, New Hampshire, USA
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Reviewed: Jan. 29, 2007

will make again even great left over. Used Artichoke like everyone else as I didn't have Italian vegetables Be carefull with salt on this one its salty because of Artichokes and olives. Excellent..

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