Reviewed: Oct. 15, 2009

I am rating this recipe a 5 based on the sauce alone! I omitted the veggies, as I was looking for more of a plain sauce for fish, and it was amazing!! I used a 1/3rd of the fish since it is just my husband and I, but I cooked all of the sauce since we were having it over angel hair pasta. Unfortunately the Cod we used was VERY fishy, so I did not like the end result, but I am definitely going to try it again maybe using halibut or tilapia filets, or even chicken cutlets. The sauce could also just be tripled alone for a homemade spicy marinara sauce.

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Jessica

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 29, 2009

This recipe was very good and very easy to make. I used red and green bell peppers as a substitue for the veggies and served over yellow rice. For a quick meal, everyone enjoyed it, I will make it again.

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Sherlic

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Reviewed: Sep. 1, 2009

this was very good. i was looking for something different to do with the cod i bought other than frying it or baking it. the only substitute i had to do was the veggies. i didn't have marinated veggies, i used some fresh zucchini from the garden. thanks so much for the post Lundegaard1!

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Aug. 27, 2009

my boyfriend said "its like we have our own ivars in our kitchen" I am thinking he ment the nice fancy Ivars, not the fast food joint. I had to change it a little due to lack of ingredience... I used stewed tomatoes and omited the greek olives and spices. only think I would really change is the name... Mediteraian Cod not spanish cod. and I made brown rice as a side to sop up the left over sauce.

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ashliediane

Cooking Level: Beginning

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Reviewed: Jun. 15, 2009

Really really good, and easy. I did add the artichokes like others recommended. It still seemed like it was missing something, so I added a glug of balsamic vinegar and 2 glugs of red wine. That helped round out the flavor in my opinion. I think adding some kalamata olives or capers and mushrooms would be great too. We took the leftovers the next day, and added some additional tomato sauce and some fresh mussles...so good!

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Lorna

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

Added some sliced mushrooms, and a couple of glugs of Sherry. Didn't have any tomato sauce, so used catsup. Worked out great. Will definitely do this again.

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CLIFFORD BOREN

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Reviewed: Mar. 21, 2009

My husband hates fish. This dish made a really nice dinner. I only had canned tomatoes, but I will try again with fresh tomatoes. Worked well with brown rice.

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Hungry Lawn Gnome

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 20, 2009

Really Really good.... I substituted artichoke hearts for the veggies... tastes better....

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Gabriel

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Reviewed: Jan. 22, 2009

This was just great! We had it with garlic mashed potatoes which went very well with the sauce. My husband who doesn’t like olives (at all) liked the flavor very much. The olives are not overpowering but add a bit of a salty taste. I can’t wait to try this sauce on chicken and even other types of fish.

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Estee Pinchasin

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

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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 5, 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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