Reviewer:

ahoffort


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Reviewed: Feb. 7, 2008

I honestly thought the recipe was just okay. Nothing amazing, however the fish was very good. I would suggest putting the potatoes in the microwave first so they cook completely.

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Reviewer:

This was a good dish, but I've had better. Maybe it was just the way I cooked it but the recipe could be better explained as well. I didn't know if I had to mash the potatoes or not, then the fish was kind of mushy, I didn't cover it like the reviews said. I didn't have enough tomatoes either. It was a good dish and I will definitely make it again, hopefully it will be closer to perfection next time.

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Reviewer:

Super Mami

	Cooking Level: Beginning Living In: Indianapolis, Indiana, USA
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Reviewed: Nov. 27, 2007

Good!

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Reviewer:

Zita

	Cooking Level: Intermediate
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Reviewed: Nov. 3, 2007

I agree with some of the other comments...thinner wedges so it cooks a bit quicker and also to take the lid off to reduce some of the juice. I used New Zealand lemon sole and added more garlic, it turned out really tasty and I have submitted a photo of the dish as there was none posted when I cooked it. There is a querie from someone else who posted a review regarding what to do with the parsely....I just ripped it up and put it on top of dish when serving.

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Reviewer:

bbcmelbourne

	Cooking Level: Intermediate Living In: Melbourne, Victoria, Australia
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Reviewed: Aug. 20, 2007

This was easy, great and very filling. I used pollock instead of cod and added a little garlic. I served it with croissants and grated romano cheese. Whole family loved it.

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Reviewer:

evillhog

	Cooking Level: Expert Living In: Fortuna, California, USA
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Reviewed: Feb. 6, 2007

I loved this! I used a white fish called turbot, recommended at the seafood counter, and substituted 1/2 white cooking wine for 1/2 of the water. Next time I will make the potato wedges thinner because they definitely didn't cook enough in 20 minutes and I worried about overcooking the fish while waiting for the potatoes to be ready. I am hoping to get some questions answered. First, in the description of the recipe, there is mention of lots of parsley, but parsley is not in the list of ingredients, nor is there any mention of adding it in the instructions. Second, and less importantly, the recipe says to cook the onion and tomato in half of the olive oil, but I don't see where the rest of the olive oil is used. Any answers or thoughts are appreciated!

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Reviewer:

KLGILPIN


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Reviewed: Sep. 3, 2006

I love this recipe! I found it on allrecipes last winter and then lost it. Because of the funky name, it was just about impossible to find again, and I was so excited to come across it recently. This is a great winter dinner - I use just one big skillet which makes cleanup so simple. The simmering always takes longer than I remember, but it fills the house with a great smell and everyone is so eager to eat when ready. A few variations: I don't grate the tomatoes, just chop since they cook down so much anyway. I definitely do remove the lid and let simmer down, and I love the potatoes after mashed. Remember that the larger chunks your potatoes are in, the longer the cooking process will be. I've also added black and red beans to the tomato/onion mixture. I've used both fresh and frozen fish fillets (pollock, cod, want to try catfish) and they work equally well.

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