Sea bream in "crazy water" with cherry tomatoes & parsley (orata all'acqua pazza)

Ingredients (Serves: 2)

• Sea bream600 g
• Cherry tomatoes400 g
• Olive oil30 g
• Garlic8 g
• Fresh parsley12 g
• Dry white wine80 g
• Bread (optional)100 g

Method

1. 1

   Season the sea bream fillets with salt on both sides. Halve the cherry tomatoes and slice the garlic.

2. 2

   Warm the olive oil with the garlic in a wide pan over medium heat for 1 minute, add the cherry tomatoes and cook for 4 minutes, crushing a few with the back of a spoon.

3. 3

   Pour in the white wine and 150 ml of water and bring to a gentle simmer for 3 minutes. This light broth is the "acqua pazza".

4. 4

   Lay the fish in the pan skin side down, cover and cook for 7 minutes over low heat, spooning the broth over it, until the flesh turns opaque and flakes easily.

5. 5

   Scatter over the chopped parsley and serve in a shallow bowl with the broth, with a slice of toasted bread to mop it up.

Nutrition per serving

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