Name: Sea bream in crazy water (Orata all’acqua pazza)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 tbsp good quality extra-virgin olive oil; 2 sea bream fillets or sea bass (about 450g each), gutted and cleaned; 2 garlic cloves finely sliced; ½ small red chilli chopped; 400g small tomato (a mix of different-coloured cherry tomatoes would be best); 4 tbsp white wine; small handful capers; chopped parsley

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Sea bream in crazy water (Orata all’acqua pazza)

Sea bream in crazy water (Orata all’acqua pazza)

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.46 ratingsRate

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Use super-ripe tomatoes in this Italian fish recipe to add extra sweetness to the spicy broth

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp good quality extra-virgin olive oil
2 sea bream fillets

or sea bass (about 450g each), gutted and cleaned
2 garlic cloves

finely sliced
½ small red chilli

chopped
400g small tomato

(a mix of different-coloured cherry tomatoes would be best)
4 tbsp white wine
small handful capers
chopped parsley

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Nutrition: per serving

kcal346

low
fat18g
saturates2g
carbs4g
sugars4g
fibre1g
protein40g
salt0.8g

Method

step 1

Heat half the oil in a large, lidded frying pan. Carefully slip the sea bream fillets into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
step 2

Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through – you can tell when the eyes turn bright white and the flesh feels softer.
step 3

Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.

Recipe from Good Food magazine, August 2013

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A star rating of 4.8 out of 5.46 ratings

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