mia cucina italiana

 WHITE FISH POACHED IN WINE BROTH
Serves 2

1/2 cup dry white wine or dry vermouth
1 cup unsalted chicken broth
1 Tbsp. olive oil
1 cup small cherry tomatoes, or grape tomatoes
1 shallot sliced thin lengthwise
1 tsp. dried thyme
1 tsp. herb de provence
1/2 tsp. lemon pepper seasoning
2 tilapia fillets, or choose any white fish

1. In a large skillet combine wine, broth and olive oil. Add tomatoes, shallots, herbs and pepper. Bring to a boil and reduce to a simmer for 5 minutes until tomatoes and shallots soften.

2. Place fish in broth and cook, covered, over medium heat 8 minutes until fish is flaky. Transfer fish to a shallow bowl with a slotted spoon and break into large chunks. Ladle wine and tomato mixture over fish. Top with freshly squeezed lemon juice and serve with additional lemon wedges.