This needed a little more flavor. I liked that it was light and very fresh but I think some garlic would have given it a nice oomph.
Delicious and easy to prepare. Very flavorful. Used talapia filets and shortened the sauté time slightly. Have prepared at least 3 times now. My husband loves it. Served with orzo pilaf. Looks very pretty when plated. Thinking of using boneless skinless chicken next time.
Delicious! I used Tilapia and pinot blanc. Didn't have fresh oregano, dried worked great. Served with roasted garlic couscous.
I liked it okay, but not quite as flavorful as I would have liked. My husband got up and put soy sauce and sriracha on it--so I guess I won't be making it again. Visually, it was very pretty and it was super easy to make.
My goodness this was super easy! Choose organic zucchini and tomatoes and don't skimp; we added extra of each and tossed in a 1/2 teaspoon of lemon thyme, too. A Pinot Gris worked well in a pinch to deglaze the pan. Our fish did not "crisp-up" to match the main picture, but tasted fresh and light. Plates-up nicely on "white". Good job, Cooking Light.
This was very easy and quick to pull together. Everyone loved it. I didn't change any ingredients, but did warm the tomato mixture with the zucchini before pouring over the fish. I served over orzo with Parm and basil mixed in.
Great vegetables with an original flavor thanks to the oregano and vermouth.
Very nice flavors, attractive presentation. Made with loin of cod. Followed recipe except we cooked the fish in one pan and the zucchini in another at the same time. Then we deglazed the fish skillet with vermouth and added the tomato and zucchini mixtures to blend. Plated the recommended herbed orzo first, fish slightly atop, then the veg & sauce over all. Small spinach salad to start. NOTE: the recipe is only for two servings.