Italian Flounder
Dish: Entree
Taste: 4
Preparation: 5
Recipe: 4
Cost: $$.$
Repeat: Yes
http://seafood.allrecipes.com/az/ItlinStylFlndr.asp
Taste: Hrrm. The taste that really springs out is … salt? It’s like tasting the ocean almost. The real flavours, i think, were more subtle, working behind the scenes. It definitely tasted pretty good, I’m just not sure how to describe the taste 
Preparation: Place fish in pan, spoon on diced tomatoes throw in seasoning. Rinse repeat. Real easy to do
Recipe: Well, the recipe called for 2 lbs of fish and I only had 1 (it also says 2 lbs would be 4 servings, but we made 3 of 1). Then I used olive oil to coat the pan and in place of the butter it called for on the fish (recipe calls for dabbing the butter, i drizzled oil). Recipe seemed fairly solid. I threw in some garlic cloves around the edges, so that it could get a touch of garlic in it. I like garlic, what can i say 
Not sure if I was supposed to layer it since the recipe doesn’t call for it … but 1lb was 6 filets. that’s a lot of space without layering!
Cost: Big cost is the fish. Then you have lemon juice (pricey, but lasts freakin’ forever since nothing wants more than a few drops it seems), basil (oooh spice drawer! no a major cost component) diced tomatoes and a few other bits. None major. The fish, however, will cost. I think I picked it up on sale and it was still 5 or 6 $/lb. So if you made the recipe right (2lbs), that brings it over 10. Like I said, though. 1lb made 3 servings (counting sides (veggies and baked potato)), so 2lbs is alot of it.