Ingredients
1tbspcooking oil
4garlic cloves
½cupred wine
2½cupstomatoes in thick puree,(from one 28 oz can), canned, crushed
1¼tspdried rosemary
1¼tspsalt
½tspfresh ground black pepper
2lbstilapia fillets
1½cupsartichoke hearts,(one 14½ oz can), chopped, drained, rinsed
2tbspfresh parsley,or basil, chopped
Preparation
In a large deep frying pan, heat the oil over moderately low heat.
Add the garlic and cook, stirring, for about 1 minute, until fragrant. Stir in the wine, tomatoes, rosemary, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper.
Bring to a simmer and continue simmering, covered, for 10 minutes.
Sprinkle the fillets with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Nestle the fish in the sauce, bring back to a simmer, and continue simmering gently, covered, for about 6 minutes for ½-inch-thick fillets, until just done.
Carefully remove the fish from the pan. Stir the artichoke hearts and parsley into the sauce and cook for about 2 minutes until warmed through. Stir in any accumulated juices from the fish.
Spoon the sauce over the tilapia, serve, and enjoy!
