Fish fillets are baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine. Thick firm fish fillets will take longer to bake however they are just as delicious.
I followed the advice of other reviewers & cooked the flounder filets seperately (also, there's one person in our house who will only eat plain flounder) and added the sauce to the plate. I also used only half the amount of capers called for (I thought 4 Tbs woulkd be too much), a can of petite diced tomatoes(drained) and I couldn't get fresh basil so I used dried. The dish came out so good, I was very close to making the same thing for dinner again the next night. We had it with Jasmine rice, steamed summer squash & fresh Italian bread. - 08 Mar 2007 (Review from Allrecipes US | Canada)
I made this recipe for a dinner party, and it was a huge hit. I put everything together before hand, and I popped it in the oven while everyone was having appetizers. Everyone raved about it. The only problem was that I didn't have more. - 16 Aug 2002 (Review from Allrecipes US | Canada)
This recipe is soooo good. I used Talapia as I like no bones or skin. My husband and I both couldn't get enough of the topping. Don't be scared by the first reviewer, this recipe is awesome! - 02 Oct 2002 (Review from Allrecipes US | Canada)