Recipe courtesy of Michele Urvater
Episode: Mon-Fri Fish
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40 min
10 min
30 min
2 servings



Heat the olive oil in a skillet. Add onion and garlic and begin to saute. Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook).

Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup.

Right before serving bring the sauce back to a simmer and add the fish. Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in butter and parsley (don't worry if fish falls apart).

Adjust seasoning and spoon in deep plates over rice, potatoes or garlic croutons.

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