Acqua pazza sea bass
Branzino all'acqua pazza
Recipe by Pasquale Amico
SERVES 4
Preparation 15 minutes
Cooking 25 minutes
4 large sea bass fillets
cloves from 1 head of garlic, peeled
500g cherry tomatoes on the vine
200ml white wine
small bunch flat-leaf parsley, chopped
3 tbsp good-quality olive oil
salt and black pepper
Cut the tomatoes in half and chop the garlic finely. Place the fillets in a large pan with 2 tablespoons of the olive oil, on a medium heat. Add the garlic and white wine and cook until the wine evaporates. Add the tomatoes and two glasses of water, then leave to cook for 15 minutes. When the fish is cooked, remove from the cooking sauce, take off the skin and plate it up. Add the chopped parsley to the sauce and the rest of the olive oil. Leave it to reduce for few minutes and season to taste. Pour the sauce on top of the fish and serve.
