Fish Poached in White Wine and Tomatoes

This dish very simple to make, can be made in literally minutes and is absolutely delicious.

Any flat fish filet will do, such as flounder, sole, cod, sea bass, etc. Start with a couple of chopped shallots, a couple of heads of garlic and saute in olive oil. Add about 1/2 cup of white white or vermouth and reduce to a glaze. Add to that about 2 cups roasted cherry tomatoes and chopped parsley. Cook until the tomatoes start to break up. Season the filets of fish with salt and pepper and place directly on top of the tomatoes and cook for about 3-4 minutes. Using a slotted fish spatula, turn the filets over and cook for about 3 more minutes. Serve immediately.

Alternatively, this dish can also be made in the oven. Line a roasting pan with aluminum foil, brush with olive oil, place fish in the roasting pan and drizzle olive oil over the filets, salt and pepper and strew roasted tomatoes and some parsley over the fish. Roast in the oven at 375º for 20 minutes. Check for doneness after 15 minutes. Serve immediately.