Reviewed: Jan. 14, 2013

The whole family liked it, which is saying alot. I did flip the fish after 3 minutes and cooked it for a few more minutes on the other side, it was perfectly done after that.

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Reviewer:

RICKYRAE

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Jun. 4, 2012

My husband and I enjoyed this. I added baby spinach (just layed it overtop of the filling prior to folding the fish over). I sprinkled black pepper and a bit of sea salt over the fillets prior to filling. I added a couple of slices of orange sweet pepper to the top as well prior to broiling. I used chicken stock to cook the quinoa. Lots of flavor (surprisingly as other reviewers complained of a lack of flavor). Yum.

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Reviewer:

Lori1975

Cooking Level: Beginning

Living In: Kingsville, Ontario, Canada

Reviewed: Jul. 1, 2010

As a few others said - the underside of the fish did not cook properly. I really liked the idea of this because I love quinoa - but the final product was only OK. It just wasn't that great of a taste - not bad per say, but nothing I would make again.

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Reviewer:

MK!

Cooking Level: Intermediate

Living In: Edison, New Jersey, USA

Reviewed: Jun. 13, 2010

Very bland. It didn't taste bad so that's the reasoning for 2 stars. The only difference we made was to substitute tilapia for the sole because the store didn't have any fresh sole that day. I can see the potential with the quinoa and fish, but I just don't know what I would add to give it flavor. I won't be trying this again.

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Reviewer:

jvfalcon

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 15, 2010

We felt that this needed some more flavor--perhaps some onion or onion powder in the filling, and more Parmesan. Nevertheless, it was a decent fish dish, and certainly healthy. I was unable to get sole and used cod.

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Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

Reviewed: Mar. 11, 2010

I made this with modifications (of course, I cant help myself!) I jazzed up the quinoa by cooking in vegetable broth and adding some italian seasoning, mushrooms and asparagus because I had them and needed to use them up. Balsamic vinegar instead of red wine. Didnt have fresh lemon to put on top and think it would have made it even better. My husband (who I don't think was expecting much, by the way!) said it was really good and maybe we should add some lemon pepper to the top before baking and I will try that next time. This is probably a 3 star before modifications, and a 5 after, so am rating a 4.

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Reviewer:

GinnyLynn

Reviewed: Mar. 2, 2010

Excellant - however, I combined the quinoa with the toasted almonds from the almond sole fillets. And stuffed the fillets. Worked out great! Will do it again.

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Reviewer:

Nanooky

Reviewed: Dec. 28, 2009

This was a really fast and easy dish, I couldn't believe how quick it was! The sole we had was a little too fishy (not an issue with the recipe of course), otherwise all of the flavors were great with it and helped tone down the fishy-ness. I love vinegar, so I'll add more next time.

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Reviewer:

Minneapolis Girl

Cooking Level: Intermediate

Home Town: Albert Lea, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 1, 2009

This is a good basic recipe. My only difficulty was that it was a little bland. I'm on a lot of food restrictions, though, so I wanted to make this recipe work! Solution: GARLIC! I added 2 cloves of garlic to the quinoa as it cooked, and then sliced a 3rd clove and laid that over the sole before popping it in the oven. I also sprinkled a little sesame oil over all before tossing it in. I can't have spicy food right now... but should my stomach again be able to handle it, I would love to try this recipe with a little hot red pepper chopped fine and added into the mix. Someone try it and let me know how it turns out!

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Reviewer:

Stacey G.

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 30, 2009

I was worried this would be a little bland do to the low fat content, but it was surprisingly tasty. It was really quick and easy, too! I liked how versatile it is as well, you could toss anything you like into the quinoa stuffing. I will definitely try this one again.

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