Normally I am not much of a fish guy (meat, potatoes, and pasta is where its at) but Brea talked me in to this one and I am glad she did. After a weekend of rich food and many cocktails its good to lighten it up on Sunday evening. This is one of those one pan wonders you can trow together in 20 mins.
1 Lbs Cod (or other white flaky fish)
2 Tlbs Olive Oil
4 cloves of garlic, chopped
1 Shallot, chopped
1/4 C White wine
1 28oz Can Diced tomatoes
Salt and Pepper
1/2 C Basil, chopped
Season the fish with salt and pepper. In a large skillet with a tight fitting lid add the oil. Add the fish coating both sides with oil. Add the garlic, shallots, white wine, and top with tomatoes. Season with salt and pepper. Cover and put over med-high heat until it begins to simmer. Reduce head to med-low and continue poaching for about 15min. (Until fish is opaque and flaky) Remove fish fillets to plates, top with more tomatoes and pan juice. Top with a generous portion of fresh basil and enjoy!
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