Fresh fish fillets are cooked in between two layers of sautéed Mediterranean vegetables like capsicum, zucchini and tomatoes, as well as herbs like basil and coriander.
I took a risk in cooking this the first time for a dinner guest, it was an absolute hit, i was called a Master chef and they also took some home with them. - 30 Jul 2010
I USED YELLOW PEPPER IN PLACE OF THE SQUASH, I DIDN'T HAVE OLIVES AND FOR EACH HERB I USED 1TLBS DRY (RUBBED GOOD FOR MORE FLAVOR).IT WAS GREAT! MY HUSBAND LOVED IT! - 27 Aug 2003 (Review from Allrecipes USA and Canada)
While not a 5-star dish, which I take to mean "memorable," this is still very good. I halved the recipe for the two of us, and substituted Italian parsley for the cilantro. I also added some chunky portabella mushrooms and minced, fresh garlic. I wasn't sure how the Balsamic vinegar would fly in this recipe and was tempted not to use it. But in fairness to Lenie's recipe I did use it, and it was amazingly delicious! Eating this we felt we really were doing something healthy and good for our bodies--very little fat, few calories, nutritious vegetables, and the right type of carbs. We enjoyed this,and ate every last bit of it! Definitely worth making again, or trying for the first time. - 17 Apr 2008 (Review from Allrecipes USA and Canada)