White Fish with Fig Sauce

1. Season white fish fillets (such as cod or halibut) with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat.

3. Sear fish fillets for about 3-4 minutes per side, until cooked through and golden. Remove and set aside.

4. In the same skillet, add a bit more olive oil or butter.

5. Sauté finely chopped shallot or onion until softened.

6. Add chopped figs (fresh or dried; if dried, soak in warm water beforehand).

7. Deglaze the pan with dry marsala wine, scraping up any browned bits.

8. Add a splash of chicken or vegetable stock and a sprig of thyme (optional).

9. Simmer sauce for a few minutes until it thickens slightly.

10. Season sauce with salt, pepper, and a squeeze of lemon juice to balance sweetness.

11. Stir in a knob of butter to finish the sauce.

12. Plate the fish and spoon the fig-marsala sauce over the top.

13. Serve with your choice of side (herbed rice, couscous, or roasted vegetables).