Fish baked in a sauce of tomatoes, onions, capers and black olives.
Let me preface my review by saying that i don't eat meat so i didn't actually taste the finished dish. But the sauce was amazing after it simmered. Everyone that ate it though agreed that it was restaurant quality. I made one or two changes. After sauteing the onions and garlic i deglazed with about a half a cup of white whine. I also used the entire can of tomatoes and their liquid. And a extra teaspoon of capers and a pinch more chili flakes. It was ferociously devoured, so FIVE stars. - 02 Jun 2004 (Review from Allrecipes US | Canada)
This recipe has a fatal flaw. Minimal liquid. There are 2 items that are drained, but the liquid is not reserved. There is a mention of simmer, but no liquid. Baking without liquid is results in dry fish. - 06 Mar 2006 (Review from Allrecipes US | Canada)
This was phenomenal! Light and flavorful. - 10 Dec 2001 (Review from Allrecipes US | Canada)