We're back with an easy one - Fish Provencal

I've been remiss about posting here, and I'm resolving to do better - partly because it's fun to share recipes, but even more so because this is becoming our online cookbook and I am WAY behind at keeping it up to date! :)

Here's an easy, quick way to make fish that even non-fish-lovers will like. You can use whatever mild white fish you can find on sale, and the acids in the tomato cut any fishiness WAY down. Easy, cheap, quick, and good.

Ingredients:
1 lb tilapia/flounder/whatever (I'd avoid cod, though - too oily)
4 roma tomatoes, diced
1 shallot, chopped
2 tbsp olive oil
1 clove garlic, chopped
6-7 kalamata olives, chopped
1/4 cup white wine
1/2 - 1 tsp herbes de provence (don't skip this. You can buy it at Food Lion for cryin' out loud.)
salt and pepper
parmesan to garnish

Directions:

1. Heat olive oil in frying pan over medium heat
2. Saute shallot for 2-3 minutes.
3. Add garlic and saute for another minute or less
4. Add tomatoes, herbes de provence and olives, and cook down
5. When it starts to look dry, pour the wine in, then cover and lower the heat.
6. Once it looks like crushed tomatoes, put the fish in, and move the sauce on top of the fish
7. Cook 3-4 min on medium heat (longer if your fillets are thicker. A good rule of thumb is four minutes medium heat per side per inch of fish)
8. Flip fish - when it flakes, it's done.
9. Plate and garnish with parmesan.

You can put this over rice or orzo or Israeli couscous, or you can just serve it with a good bread, plus a green salad and a nice Sauvignon Blanc.