Poisson à la provençale

Ingrédients

• 1 tablespoon olive oil
• ¼ cup yellow onion or shallot, minced
• 1 garlic clove, minced
• 2 6-8 ounce firm white fish such as halibut, cod, or snapper
• 1 large tomato (about 5 ounces), chopped
• ½ cup dry white wine such as Sauvignon Blanc
• 1 tablespoon capers in brine, drained
• Salt and pepper, to taste

Préparation

1. 1

   Fry the onions: . In a medium to large skillet over medium heat, add the oil. When the oil is hot, swirl it around to evenly coat the skillet. Add the onions and cook for 2 minutes, until the onions are soft.

2. 2

   Cook the fish: . Add the garlic, fish, chopped tomatoes, and white wine. Bring the wine to a boil and lower the heat. Cover with a lid and cook for 5 minutes. Take the lid off and add the capers. Stir and cook uncovered for 3-4 minutes, until the liquid has evaporated and the fish is fully cooked.

3. 3

   Serve: . Plate the fish and top with the sauce. Season with salt and pepper and serve immediately.