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The reviewer gave this recipe 2 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 27, 2008
I was dissapointed in this recipe. The flavors didn't meld together very well. It just tased like cooked tomatoes with some fish thrown in. Not sure what I could have done wrong, but I won't be trying this one again
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Reviewer:

rjcooks
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Mar. 2, 2007
This recipe was very easy and delicious. Be careful to cook the fish only a bit on the stove before putting in the oven or else it will dry out. The thyme and bit of wine really made it out of the ordinary.
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1 user found this review helpful

Reviewer:

denise
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The reviewer gave this recipe 3 stars. This recipe averages a 3.83 star rating.
Reviewed: May 26, 2006
There really is no need to precook the veggies. They steam up quite nicely in the parchment paper. I used grape tomatoes (halved), artichoke hearts (quartered), sliced mushrooms, red onion, garlic, fresh oregano and fresh parsley. I laid the red snapper on a bed of couscous and wrapped in the parchment paper. 30 minutes later, dinner was served, all wrapped up in a nice little package.
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3 users found this review helpful

Reviewer:

KOALAGIRL
Photo by KOALAGIRL
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: May 20, 2005
Wonderful, wonderful recipe. If you have never cooked in parchment, try it!!!! You can experiement with all kinds of fish. I have also used salmon and talapia.
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3 users found this review helpful

Reviewer:

Tess
Photo by Tess
Cooking Level: Intermediate
Living In: Columbus, Ohio, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: May 7, 2003
It was a bit time-consuming to prepare and i didn't have a lot of luck with the parchment paper - it didn't seal properly and thus didn't puff up. But the flavour combination was very good. Peeling and seeding the tomatos was worth the effort. Next time i will simply fry the fish and top with the tomatos, and serve with the lemony mushrooms on the side.
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6 users found this review helpful

Reviewer:

INCDEB
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