This is one of those rare recipes that I consistently make almost exactly as written. I usually halve the olive oil and make it in a glass baking dish.
Okay, so I freely admit this recipe is kind of a pain and dirties every pan in the kitchen. It seems like it should be possible to achieve the same result with fewer steps and half the fat. To control cost and calories, I use 2% milk instead of cream, low fat sour cream, normal tomatoes, whole grain pasta, and I skip the breadcrumb topping. It is still kind of a pain to make, but it is absolutely delicious and slightly healthier than the original. One of these days I will get around to simplifying it and reducing the quantity.
For some reason, whenever I follow recipes for fish I end up with raw fish. I know I like fish more well done than most, but I usually like the fish I receive at restaurants. I bake this recipe at 350 F for 20 minutes and then I cover it with a plate for 10 minutes so the fish can finish cooking.