Acqua Pazza

Ingredients

• 600 g sea bass fillets
• 300 g cherry tomatoes
• 4 pcs garlic cloves
• 2 tbsp capers
• 150 ml white wine
• 45 ml virgin olive oil
• 15 g parsley
• 200 ml water
• 1 tsp salt
• 1/2 tsp red chili flakes

Steps

1. Heat the olive oil in a wide, shallow pan over medium heat.
2. Add halved cherry tomatoes and smashed garlic cloves.
3. Cook until the tomatoes start to blister and release their juices, about 4 minutes.
4. Add the capers, chili flakes, white wine, and water.
5. Bring to a gentle simmer and let the broth cook for 5 minutes to meld the flavors.
6. Season the fish fillets with salt and nestle them into the simmering broth.
7. Spoon broth over the fish, cover, and poach gently for 8-10 minutes until the flesh is opaque and flakes easily.
8. Scatter fresh parsley over the top and drizzle with a generous glug of raw olive oil.
9. Serve immediately in shallow bowls with plenty of the fragrant broth and crusty bread to soak it all up.