By Chef Kate on January 15, 2008
Photo by Tea Jenny
Photo by Tea Jenny
"A Mary Ann Esposito recipe, this is very easy, quick and delicious. Healthy too!"
Serving Size: 1 (375 g)
Servings Per Recipe: 4
"This was so nice, I am a big lover of fish so this is one that I will love to make again. I made it to the recipe I just cut it by half, my tomatoes were tinned, but I didn't think it took anything away from the recipe. What ever you do don't leave out the capers as they do give it a nice zing and it just wouldn't be the same without them. It's very low in carbs and the sugar content is also low so it's right up my street, and so easy and quick to make. Thank you for posting. Made for on tour the diabetic forum June 2011."
"This was fantastic! I used a 28-oz. can of plum tomatoes and probably should've drained them, but it still came out delicious. Fresh tomatoes would've been better, of course, but canned works just fine, I think. The sea salt is a great touch to finish the dish. I served it over spinach tagliatelle, and I absolutely loved it."
"Fast and easy dish. I wanted a fish & sauce dish and this was it! I doctored the sauce up with some chicken stock and crushed red pepper to add some heat. I served with linguine which was delish. Thanks for posting."
"The DH & I loved this! Followed the recipe but tweaked it a bit using what I had on hand. Used a can of fire roasted tomatoes and to up the veggie factor I threw in half of a red bell pepper and a few baby carrots, both finely diced. We love spice so I seasoned with red pepper flakes, lots of freshly ground black pepper, grey sea salt and some dried mediterranean oregano. Serve this yummy stew over couscous cooked in stock tossed with fresh parmesan, baby peas & green onions. Thank you for posting this wonderful recipe!"
"This was Fabulous! Lot and lots of flavor. I used a bit of thinly sliced zucchini and canned tomatoes (28 ounces) with roasted garlic. I like my capers whole so I didn`t chopped them, I did rinse then to remove some of the brine. Before adding the fish I seasoned it with recipe #265321. The sauce was a great! I served with fresh home made rye bread courtesy of my DS. Thanks for the healthy goodness."