Coalfish with Thyme and Tomatoes Recipe from GourmetFoodPlaza.com

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Coalfish with Thyme and Tomatoes
Here is a flowery recipe. Thyme, called "farigoule" in La Provence (south of France), that impregnates the floral hills as well as scents their homes when they use it in their cooking. The coalfish also appreciates the first sun rays. Choose a fresh one with clear eyes and bright red gills to ensure that the flesh is firm. Have your fish shop cut it into filets if you feel that this task might be a problem for you. Choose a fruity white wine for your sauce’s sake. This recipe is very simple, you may also try it with filet of sole or marlin. Broccoli and carrots are great accompaniments with these sorts of fish. When this dish is warm you may serve it, but it may be reheated. It may also be eaten cold.
Serves 4
2 lb	coalfish
3 cups	white wine
1 bunch	thyme
6	tomatoes
1	lemon
15 small	white onions
3 oz	olive oil
-	salt
-	pepper

-	Scale the fish and cut into filets.
-	Peel the white onions. Bring a casserole of (2 cups) of water and the (3 cups) of white wine to a boil. Put in the thyme, pour in the olive oil and let to cook on a low fire.
-	Salt, pepper and incorporate the onions. Continue to cook.
-	Place the coalfish in your skillet and pour over the cooled wine liquid without the thyme branches.
-	Peel and seed the tomatoes and cut into small pieces. Pour this over the coalfish.
-	Season again with salt and pepper add the lemon juice, and cook for another 5 minutes on a low fire. Dress your serving platter and serve.

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