INGREDIENTS
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
2 medium tomatoes
2 shallots, sliced 1/4-inch thick
6 fresh thyme sprigs
1 lb. skinless striped bass fillets
DIRECTIONS
In a large skillet combine wine, 1/4 cup water and the oil.
Add tomatoes, shallots, thyme leaves and 1/4 tsp. salt. Bring to boiling.
Reduce heat.
Simmer uncovered, 3 to 5 minutes or until tomatoes are tender.
Place fish fillets in skillet, spooning some of the broth over the fish.
Reduce heat to medium low.
Cook, covered, 8 to 10 minutes or until fish flakes easily when tested with a fork.
Using a slotted spoon, lift fish and tomatoes into shallow bowls.
Discard thyme.
Ladle broth and shallots into each bowl.
Serves 4.
