Ingredients

• 4 fresh fish fillets, about 6 to 8 ounces each
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cups cherry tomatoes
• 5 to 6 garlic cloves, thinly sliced
• 1 teaspoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley, plus more for serving
• 1/2 cup dry white wine
• 1 lemon, thinly sliced
• Juice of 1/2 lemon
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Pinch of crushed red pepper flakes, optional

1. Season the fish.
I pat the fish fillets dry and season both sides with the salt and pepper. If the fillets are especially thick, I let them sit for about 10 minutes while I prepare the pan.

2. Build the base.
In a large deep skillet with a lid, I warm the olive oil and butter over medium heat. Then I add the cherry tomatoes and sliced garlic. I let that cook for about 3 to 4 minutes, stirring gently, until the tomatoes begin to soften and the garlic becomes fragrant but not browned.

3. Add the flavor.
Next, I stir in the thyme, parsley, white wine, lemon juice, and the lemon slices. If I want just a little warmth, I add a pinch of red pepper flakes. I let everything simmer for another 2 to 3 minutes so the tomatoes begin to release their juices and the sauce starts to come together.

4. Nestle in the fish.
I carefully place the fish fillets right into the pan, nestling them down into the tomato and wine mixture. Then I spoon a little of the sauce over the top of each fillet.

5. Cover and cook.
I reduce the heat to medium-low, cover the pan, and let the fish cook gently for about 8 to 12 minutes, depending on thickness. I look for the fish to turn opaque and flake easily with a fork.

6. Finish and serve.
Right before serving, I scatter a little more fresh parsley over the top. I like to spoon plenty of the tomatoes, garlic, lemon, and pan juices over the fish so every plate gets that lovely sauce.