Part 3/6:
Creating the Flavorful Sauce
With the fish set aside, use the same skillet to build a robust sauce without having to wash it first. Start by adding cherry tomatoes, white wine, butter, and minced garlic. Stir this mixture over medium-high heat for about three to four minutes, scraping up any browned bits from the bottom of the skillet. These bits pack flavor and elevate the dish significantly.
The Ideal Sauce
The sauce is ready when the liquid reduces and the tomatoes start to soften and burst, releasing their juices. This is the moment to put the cooked fish back in the pan. Turn off the heat, and sprinkle with fresh parsley or basil for a touch of brightness. Even if you forget the basil, parsley works just fine and maintains the dish's integrity.