1 pint cherry or plum tomatoes
1 cup white wine
1½ cup fish stock
2 tablespoons fresh parsley leaves, chopped
1 lemon juice and zest
Heat a large sauté pan on a medium-high heat, add 1 tablespoon olive oil, tomatoes and a pinch of salt. Let tomatoes roast in the pan until the skins begin to burst, 5-7 minutes. A little browning is fine. Remove pan from flame and add white wine. Return to flame and reduce wine for 2 minutes. Add fish stock and lower the flame to a low-medium heat. Reduce for another 5 minutes. Add parsley and lemon zest. Season to taste and serve over fish.
Recipe Property of Brendan McDermott