NICOLE'S BAKED FISH FILLETS WITH TOMATO SAUCE AND OLIVES
Serves 2 to 4.
Note: From Nicole Vialles of Autignac, France.
• 1 onion
• 1 tbsp. olive oil
• 6 or 7 peeled fresh tomatoes, or 1 large can of peeled whole tomatoes, roughly chopped
• 1 glass of dry white wine (3/4 to 1 cup)
• 3 pinches thyme (fresh is preferred but dried is fine), divided
• Salt and pepper
• 2 to 4 fillets of any firm, white-fleshed fish, saltwater or freshwater, skin removed
• 15 to 20 whole green olives (Lucques or Picholine would be authentic, but any green olive will do)
Preheat oven to 400 degrees.
Cut the onion in quarters and slice thinly. In a saucepan, sauté sliced onion in the olive oil until the first slices start to turn from translucent to golden. Add the chopped tomatoes and their juice, let simmer 5 minutes. Add the white wine, 2 pinches of thyme, and salt and pepper to taste. Allow to reduce for another 5 minutes, adjusting the seasoning as needed.
Lay the fish fillets in a baking dish. Cover the fillets with the sauce, and top with the olives. Bake for about 15 minutes.
Place the cooked fillets on a plate, pour the sauce and olives over the fish, and sprinkle the remaining pinch of thyme over everything just before serving.