Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.
Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.
Make Ahead Tips
Serve with a hunk of crusty bread to sop up the tomato sauce.
Serve with Wilted Arugula Salad with Crisp Potatoes, Feta & Warm Black Olive Vinaigrette for a complete meal.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips