These cod fillets in a piquant red sauce of tomatoes, pimentos, veg, herbs and lemon are a traditional Sephardic Jewish Passover dish served hot with the Passover meal, or cold the next day.
While making this, I reduced both the puree and the tomatoes by 1/2 and was glad I did. Fish was good, flavorful and very tender (but not too tomato-y). My husband enjoyed it, and he's usually hard to please. If I made it again, I would keep the same changes, and also add a bit of cayenne pepper. - 22 Mar 2004 (Review from Allrecipes US | Canada)
This was ok I did not use the permento's did not have them, it came out a little watery but had a good flavor just needed to be thicker, thanks for the recipe - 05 Oct 2009 (Review from Allrecipes US | Canada)
very good, perfect for the summer. I could have stood just a bit more flavor but I am not sure how exactly. A wonderful health addition to anyone's summer menu. - 26 Apr 2005 (Review from Allrecipes US | Canada)