Steamed fish with light mediterranean sauce

NZ Woman's Weekly 12/3/2012

Annabelle White

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Serves 4

This is delicious and so easy! Ready in 20 minutes

1 tbsp	Olive oil
3	Garlic cloves, finely chopped
½ cup	Dry white wine
2 cups	Cherry tomatoes
1½ cups	Chicken stock, or seafood stock
½ cup	Olives, pitted
4	Hapuku fillets, skinless and boned.
1 tbsp	Fresh thyme, chopped
½ cup	Pine nuts, toasted
2 tsp	Fresh parsley, chopped

Heat the oil in a frying pan over medium heat. Add garlic and cook stirring for 1 minute until fragrant.
Add wine and simmer until reduced by half – allow 2 to 4 minutes.
Add tomatoes, stock and olives. Bring to a simmer, stirring occasionally, until the tomatoes soften – allow 4 to 6 minutes.
Season the fish fillets with salt and pepper. Add thyme to sauce and nestle the fish on top of the sauce.
Return to a simmer and cover. Lower the temperature and in about 4 to 5 minutes the fish will be cooked through.
Transfer fish to 4 shallow bowls. Add pine nuts and fresh parsley to sauce.
Check seasoning and spoon sauce over fish and serve.