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I made this dish using talipia fillets. I thinly sliced potatoes & added it to the bottom of the dish before layering the onions & tomatoes. I also added small amount of ginger, cumin, & tumeric to the marinade. (My hubby likes a lot of spice.) Both him & my son devoured the whole pan. Made for Ramadan Tag 2011

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Nasseh August 22, 2011

I made one serving and used Swai as my fish...I also used grape tomatoes cut in half...I was really surprised how delicious this was...I love cilantro and lemon...I did cut back on the oil. To prevent the fish from looking so pale I tossed it under the broiler for just a minute or two keeping a close eye on it so as not to have it burn...thanks for posting it..:)

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teresas August 31, 2012

I so wanted to love this recipe, but I just didn't. My husband said it was okay, so I'll give it 4 stars. The recipe is easy and healthy, which is a plus, but lacked flavor for me. I made as stated and I guess I was thinking the lemon flavor would come out more. Next time, I may try additional lemon juice. Thanks for posting such an easy and healthy recipe.

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MsSally August 10, 2011

This tasted nice and fresh. I think this would be great on the BBQ in a foil packet. I used Talipia. I made a few changes. I didn't have fresh cilantro so used dried. I also didn't have a fresh tomato but have homemade canned tomatoes (pint) and I dumped that on top of chopped onions. I sprinkled med sea salt on that and baked. My dd who is 3 told her dad this is not just good it is delicious. Not draining the tomatoes made this a bit soupy so we served it over rice in a bowl.

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Ceezie April 30, 2011

This was very good even though I didn't have fresh cilantro or fresh tomatoes. I used dried cilantro and 1-15oz can diced tomatoes, drained. I used Orange Roughy and it was very good. I can't wait to try again with fresh ingredients. Thanks for a quick & tasty meal!

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CindiJ May 12, 2007

A simple and superb fish dish very reminiscent of French style baked fish! This recipe was excellent as the chef resisted the temptation to fiddle around and add too many ingredients! All that was needed to make a simple yet delicious meal was included, I did however, add a glug of White Wine to the fish as it was baking! To counteract the sharpness & acidic taste of the tomatoes & the lemon, I added a teaspoon of sugar as well. We loved the addition of Coriander (Cilantro) to this dish. I used bream fillets, which stand up to baking very well. Thanks for a great recipe, which we very much enjoyed, and you are right - the colours were lovely! FT:-)

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French Tart March 20, 2007
Festive Fish Fillets