Nutritional Information: Calories 227, Fat 10g (4g sat, 4g mono) Cholesterol 57mg,

no added sugar, Protein 19g, Fiber 1g, Sodium 513mg, Potassium 660 mg

(Nutritional Bonus 22% daily value of Vitamin C, 19% dv Potassium)

 

1 ¼ pound Pacific Cod or tilapia, cut into 4 pieces

3 tsp chopped fresh thyme, divided

½ tsp salt, divided

¼ tsp fresh ground pepper

1 Tbs extra-virgin olive oil

1 shallot, chopped

2 cloves garlic, minced

¾ cups white wine

1 14oz can diced tomatoes

¼ cup heavy cream or half-and-half

½ tsp cornstarch

 

1.     Season fish with 1 tsp thyme, ¼ tsp salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic, and 1 tsp thyme; cook stirring until beginning to soften, about 1 minute. Add wine, tomatoes, and the fish to the pan. Cover and cook until the fish is cooked through, about 4-6 minutes. Transfer the fish to a large plate; keep warm.

2.     Whisk cream and cornstarch in small bowl. Add to the pan, along with the remaining 1 tsp thyme and ¼ tsp salt. Cook, stirring for 1 minute. Divide the fish and sauce among 4 shallow bowls