Tilapia and Tomato

• 1 1/2 lbs tilapia
• 1 onion, chopped
• 6 garlic cloves, minced
• 14 oz can whole tomatoes, roughly chopped
• 1/4 cup chopped parsley
• 1 shrimp-flavored bouillon cube
• 1/2 cup dry white wine
• Salt and freshly ground black pepper

Heat olive oil in a wide pan. Sauté onion until soft, then add garlic and cook until fragrant. Add bouillon cube and cook until browned. Add tomatoes and wine, bringing to a boil. Cook for 10–15 seconds before laying tilapia fillets flat into the sauce. Cover and cook on low heat. Season with salt and pepper, garnish with parsley, and serve with Fanny Rice.