Instructions: Heat the olive oil in a skillet. Add onion and garlic and begin to saute.

Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook).

Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup.

Right before serving bring the sauce back to a simmer and add the fish.

Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in parsley (dont worry if fish falls apart).

Adjust seasoning and spoon in deep plates over rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.