Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I like to serve this delicious fish dish in a pasta bowl over roasted garlic & olive oil couscous. The couscous soaks up the broth and was one of my husband's favorite ways to have fish. I haven't made it since last March, when he passed away, but I'm thinking about serving it to one of our mutual friends.
This dish was beyond my expectations..almost changed the chicken broth to clam broth!!Don't change a thing. Delicious. Served it with italian chopped salad and homemade foccacia bread.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.