EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1-1 1/4 pounds Pacific cod (see Note) or tilapia fillets, cut into 4 pieces||2 cloves garlic, minced|
|3 teaspoons chopped fresh thyme, divided||3/4 cup white wine|
|1/2 teaspoon salt, divided||1 14-ounce can diced tomatoes|
|1/4 teaspoon freshly ground pepper||1/4 cup heavy cream, or half-and-half|
|1 tablespoon extra-virgin olive oil||1/2 teaspoon cornstarch|
|1 shallot, chopped|
Season fish with 1 teaspoon thyme, 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a large plate; keep warm.
Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls.
Ingredient note: Pacific cod, aka Alaska cod, is sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (seafoodwatch.org).
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