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No. of Recommendations: 3
1 tsp of minced anchovies sautéed in 3 TBSP of olive oil over medium heat until bits dissolve.
4 finely chopped garlic cloves with a pinch of red pepper until beginning to brown.
1 small onion finely chopped (cover and cook for 3-4 minutes on med-low)
1/2 cup dry white wine until mostly dissolved (on med-high)
1 pound of halved grape tomatoes cook for 3 minutes until broken down
1 cup water
1/2 cup pitted kalamata olives
2 TBSP drained capers
Bring to a simmer

Place fish in pan and cover for about 4-5 minutes depending on thickness.

Remove fish from skillet.
Boil down remainder and serve over the fish.

Serve with rice and such.

A.J.

Tonight I used swordfish instead of cod. It was excellent with buttered basmati rice and steamed broccoli!
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