Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion and garlic; sauté 3 minutes. Add wine and broth; reduce heat, cover, and simmer 3 minutes. Stir in tomatoes, olives, and herbs; cover and cook 3 minutes. Remove from heat; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with salt and pepper. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Top with tomato mixture.
I had no olives so substituted some capers instead. And for fresh herbs I used parsley in the sauce and for garnish. I also omitted the onions (laziness) and only cut my cherry tomatoes in half. I thought this recipe was delicious and versatile and could be done using a variety of tomatoes and herbs - whatever is in season. And it's nice enough or company. I'm looking forward to the summer when have fresh perch or walleye fillets and basil to try this recipe again.
SIMPLE & DELICIOUS it doesn't get better than that. My Husband and I just loved this recipe we both like grouper and I couldn't believe this took less than 20 min from start to finish. Im very picky and will only write reviews on recipes that I know I will make again. You will come out looking like a Gourmet Chef!!!
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