1 pound Pacific cod or tilapia fillets, cut into 4 pieces
3 tsp chopped fresh thyme, divided
½ tsp salt, divided
¼ tsp freshly ground pepper
1 tbsp extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
¾ cup white wine
1 can (14-ounce) diced tomatoes
¼ cup heavy cream or half-and-half
½ tsp cornstarch
Preparation:
Season fish with 1 teaspoon thyme, ¼ 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 ¼ teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls. Serves: 4.