4 thick cod filets (season with pepper)

Place fish in a heavy saucepan and add: 1 brushed garlic clove 1/4 c. chopped parsley 1 sprig of thyme 3 peeled, seeded and chopped tomatoes 1/2 c. dry white wine

Bring to boiling point. Reduce the heat and simmer gently covered about 10 minutes. Remove the fish. Carefully arrange it on hot serving dish and keep warm. Reduce the cooking liquid to one third. Season to taste.

BUTTER SWIRLS:

To pour over fish. After straining and heating, add unsalted, unmelted butter bit by bit, moving the pan in a circular motion. Do not use a spoon to stir it, and do not try to reheat it. 1 tbsp. butter is used to finish, 1 cup of sauce.