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Pesce all’acqua pazza (fish in crazy water)
Serves 4 Starters and mains
Ingredients
- ‘00’ or plain flour, for coating
- 4 sea bass fillets
- 6tbsp olive oil
- 2 medium garlic cloves, finely sliced
- 1⁄2 red chilli, or according to taste, finely chopped, or 1⁄4tsp chilli flakes
- 16 cherry tomatoes, halved
- 200ml good-quality shellfish stock or water (hot)
- handful flat-leaf parsley, roughly chopped
Method
Season and flour the fish and tap off the excess flour. Heat half the oil in a frying pan, add the fillets and fry, skin-side down, for around 5 minutes or until crispy and golden brown. Flip to the other side and cook for 2 minutes or until cooked through. Depending on the size of your pan you may have to do this in two batches. Once the fish is cooked, transfer to a plate and rest for a few minutes.
Meanwhile, discard the oil from the pan and add the remaining oil. Add the garlic, chilli and tomatoes and fry for a couple of minutes, making sure the garlic doesn’t burn. Add the stock or water and bring to the boil, then allow to boil vigorously until the liquor reduces.
Once you have the consistency of a sauce, put the fish back into the pan to heat through. Sprinkle the parsley over to serve.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
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