7 Reviews

Very tasty. Since fish is braised in that flavorful liquid it won't dry out, even if you cook a bit too long so it's a nice choice for when you have company. You can make the tomato sauce way ahead of time and just throw in the oven when you want to eat. Be sure to evaporate most of the liquid when making the sauce and dry fish with paper towel. With 1 cup wine it tends to be a very liquid sauce. You could remove fish and reduce sauce on the stove top before serving. Also good with rice.

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Wanda D. March 26, 2016

This is an incredible dish. 5 out of 5

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jdeamaral April 22, 2012

overall the recipe was very good. We did not have any wine and used apple juice as a substitute which made it too sweet for my liking. I would make this again only i would not substitute the wine. The lemons also gave it a great flavor.

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lildido921 August 26, 2010

Excellent.....I altered the recipe a bit as I had no wine so I ommited that----would serve this to company along with roasted fingerling potatoes.

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Chef 964 August 25, 2010

Really good. We halved the recipe & didn't have any leek so added some shallots. We used 1 400g can of chopped tomatoes and I'd probably use a bigger can next time & look forward to trying it when we have leek in the house. Thanks for sharing :)

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Rhiannon and Matt August 06, 2009

Made for DHs lunches, he says it is marvellous! I baked it exactly as directed, DH was a bit dubious about baking the lemon slices in the sauce, but the flavour really permeates! he wants me to make it again.. already! :) Very nice, easy to put-together, i really recommend this dish. Made for PAC Fall 2008, thanks, Transylmania!

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Karen Elizabeth September 25, 2008

delicious!

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Sofia 71 April 23, 2007
Portuguese-Style Baked Fish