1 ¼ lbs. flounder, cut into 4 pieces
3 tsp. chopped fresh thyme, divided
½ tsp. salt, divided
¼ tsp. black pepper
1 TBSP. extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
¾ cup white wine
1 (14ounce) can diced tomatoes
1/3 cup heavy cream or half and half
½ tsp. cornstarch
Season fish with 1 tsp. thyme, ¼ tsp. salt and pepper.
Heat oil in a large skillet over medium heat.
Add shallot, garlic and 1 tsp. thyme; cook, stirring, until beginning to soften about 1 minute.
Add wine, tomatoes and the fish; bring to a simmer.
Cover and cook for 4 to 6 minutes.
Remove to a plate and keep warm.
Whisk cream and cornstarch in a small bowl.
Add to the pan, along with the remaining 1 tsp. thyme and ¼ tsp salt.
Cook, stirring for 1 minute.
Serve the flounder with the sauce.