Essentials of Classic Italian Cooking (simplified)
1 to 1 1/2 pounds fish steaks or fillets (recommended: sea bass, red snapper, mahi mahi, monkfish, flounder, halibut, grouper, tilefish, mako shark, swordfish)
1/4 cup extra virgin olive oil
1/2 cup chopped onion
1 tsp chopped garlic
2 Tbsp chopped parsley (plus extra for garnish)
1/2 cup dry white wine
1 15 oz. can of chopped tomatoes, with juice
Crushed red pepper flakes (optional)
Salt and pepper, to taste
Rinse the fish in cold water and pat dry with paper towels.
In a large saute pan, heat the olive oil over medium heat. Add the onion and cook until translucent. Add the garlic and cook, stirring until the garlic has turned pale gold. Add the parsley and cook for about thirty seconds, then add the white wine.
Let the white wine simmer for about a minutes, then add the tomatoes and the red pepper flakes (optional). Adjust the heat so the mixture is at a moderate simmer. Cook for 15 to 20 minutes, stirring occasionally.
Put the fish in the pan, making sure the steaks or fillets do not overlap each other. Sprinkle liberally with salt and freshly ground black pepper. Adjust the heat to medium low and cover the pan. Cook for 5 minutes, then carefully turn over the fish and cook for another 5 minutes. (If your fish is thick, it may take 7 or minutes per side.)
Transfer the fish carefully to a warmed serving dish and pour the liquid over it. Garnish with parsley and serve.