16 Reviews

I made this tonight. Had no capers, which was a shame, had no kalamata olives, so I used black olives and I had no white wine. I only had some Arbor Mist exotic fruit white zinfandel, so I used that! You know what? Came out great anyway! Will definitely make again, but will make sure I have capers!

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sueleo January 11, 2015

I really loved this recipe! Simple, fresh, and delicious. I used cod filets and everything turned out so well. I also used fresh roma tomatoes and left out the olives (we're olive haters). I will definitely be making this dish again. Thanks for posting!

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Sarah L. October 07, 2014

Worked very well for our Christmas Eve fresh 2# flounder supper for two. Served with Brocoli-rabe ravioli sauteed with brocoli florets, garlic & pinenuts. Wonderful! Merry Christmas! Thanks for posting kda949

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Buster's friend December 25, 2009

This turned out fine for me. I didn't have any capers or onions so I left those out, but I did put in an anchovy fillet and double the garlic. I also left out the italian seasoning and just went with fresh basil from my garden, and left out the parmesan cheese and served it over parmesan cheese polenta. People who didn't like the recipe may just need to tweak it to their own tastes. This is actually similar to a way I had been making tilapia before, baked with tomato sauce, but I think I like this way better. The olives add an excellent flavor to normally bland fish.

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Neohippie July 21, 2009

I wonder at the vast difference in reviews. Unfortunately I have to join Sherri Dodsworth with mine. I think there maybe are too many variables. For example I would have found a more exact measure helpful for the olives. Kalamatas come in many sizes and mine were extra large so I used about 1/4 cup chopped. The flavor wasn't overwhelming at all so maybe I didn't use enough. I had planned on skipping the capers since I didn't have any but since the olives weren't flavoring enough I added 4 Tbs of chopped green olives instead since they have a similar flavor. I omitted the cheese due to allergies in the fam. I used flounder. Maybe that was the problem. I did not cover it and it turned out all watery and mushy like Sherri mentioned. I cooked it for 15 minutes and didn't check it before so I regret that. Maybe the halibut or mahi mahi would stand up to this sauce better or even the salmon that someone else mentioned. I didn't like it enough to try again.

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Chef Tweaker November 05, 2008

I enjoyed this SOOOO much!! DH and DS do not like fish or seafood, so when I found myself alone for a weekend, I treated myself to this dish. I LOVED it! I made half of the recipe and used halibut. I used canned San Marzano tomatoes, which is not a bad thing as they are the best canned tomatoes on earth. IMO. I only used 9 kalamata olives and about 1 1/2 tablespoons of capers. I did not halve the garlic, because I usually always double it in most recipes, but I did have to use dried basil. I am going to make this for my family using chicken and fresh basil. I know they will love it... they would love the fish too, if they would just try it. Lovely dish kds949, I was so happy I got to eat it two nights in a row. :) 7/21 I made this using boneless skinless chicken breasts. I pounded them a bit to even out the thickness, coated them with some olive oil salt and pepper, and grilled them for about 4 minuets per side on a hot grill pan. This time I used fresh tomatoes and fresh basil. If you have access to fresh, use it, having made the sauce with dried and fresh, the fresh really made a difference. I actually preferred the canned San Marzano tomatoes to fresh. I baked the chicken for 15 minutes, served atop fresh angle hair pasta, and shaved parmesan cheese. Delicious with fish or chicken.

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JT'sMom July 21, 2008

Wonderful dish, very tasty and it has a nice eye appeal. I used salmon and omitted the capers as it was salty enough. Thanks for sharing.

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Andrea in NH December 19, 2007

I made this last night and we loved it. Flavors blend wonderful. Thanks

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Chef rkmylott July 10, 2007

I had high hopes for this recipe when I read it & prepared it exactly as written, including using fresh basil & served it over orzo. Neither my husband nor I liked it as it was far too rich, and the capers & calamatas were overwhelming. The flounder cooked to mush and wasn't at all appetizing. We ended up throwing most of it away.

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Sherri Dodsworth March 17, 2007

THIS WAS SO WONDERFUL! Everything went together so well. It smelled so good I couldn't wait to taste it. Thanks for the recipe!

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AFWifey January 11, 2007
Mediterranean Fish (Flounder)