Easy Mediterranean Fish Recipe | Orata all’Aqua Pazza with Potatoes
Learn how to make this authentic Sicilian dish, inspired by my visit to Taormina, Italy! Orata all’Aqua Pazza con Patate is a rustic and flavorful Mediterranean recipe that’s easy to prepare and perfect for any occasion. Whether you’re cooking with Orata, Cod, Sea Bass, or Tilapia, this dish will transport you straight to the Italian coast.
Ingredients:
2 Orata (Sea Bream) filets, or substitute with Cod, Flounder, Tilapia, Sea Bass, Branzino, or Red Snapper
4 potatoes, peeled and cubed
A handful of country mix olives, roughly chopped
1 tablespoon capers
A handful of cherry tomatoes, sliced in half
1 shallot, diced
Fresh basil
3/4 cup reserved potato boiling water
Olive oil
Salt and pepper to taste
Instructions:
1. Peel and cube 4 potatoes. Boil in salted water until tender. Drain and reserve 3/4 cup of the potato water.
2. Heat olive oil in a large pan over medium heat. Add shallots, cherry tomatoes (sliced in half), olives (roughly chopped), and capers. Sauté until softened and fragrant.
3. Pour in reserved potato water. Add boiled potatoes and fresh basil, stirring to combine. Simmer gently.
4. Lay the Orata filets on top of the mixture. Season with salt and pepper. Cover and cook for 5–7 minutes, or until the fish is white and flaky.
5. Plate with the potatoes, drizzle with olive oil, and garnish with fresh basil. Serve with crusty bread for the ultimate Sicilian experience!
⭐ Instructions:
00:00 Introduction
00:19 Ingredients
01:07 Prepping Ingredients
04:30 Cooking Aquapazza: Sautéing
05:35 Cooking Aquapazza: Adding in Potatoes
06:18 Cooking Aquapazza: Adding in Fish
07:19 Plating and Tasting
Why You’ll Love This Recipe:
✅ Authentic Sicilian flavors inspired by my childhood.
✅ A healthy and light Mediterranean dinner.
✅ Works perfectly with any white fish, including Cod, Tilapia, or Branzino.
Comment Below:
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13 Comments
this looks amazing!
I can’t wait to make this!
This guy is hands down one of the number one food creators on all of social media… 🔥
Love your videos 😊
Looks great 😍
i never peel potatoes. you lose most of the nutrition if you dont keep the skin on.
Add wine ,lemon and capers.
❤
I am surprised no garlic was used!
Too many potatoes for , what two servings? Like your recipe with use of cherry tomatoes which are sweet all year round. I know it is fish with crazy water , but I like to add white wine to at least the vegetables and burn alcohol off. I will sometimes threw in some clams or mussels , assuming you have room with less potatoes in pan. Finally, the garlic lovers should forgive you as you used shallots. Thanks , for the recipe.
Definitely trying this recipe next
Giovanni, I must disagree with this as a Mediterranean dish.
For me, a standard for that are ancient romans because they couldn't have gotten be familiar to potato and tomato. Both of them came from south America after pizzaro in 16th century.
I don't doubt this recipe is more than delicious but can you try to reconstruct this fish dish but the way ancient romans would have eaten it? With garum sauce perhaps or something like that?
It looks great.I will make it this weekend.
I am glad I found your vlogs on you tube.
Good presentationd and very understandeble.
Well done,
Hendrik Reijmers from the Netherlands
Giovanni,
yesterday i have made this fish recipe and I can tell you that we loved it very much.
The combinatikon of flavours is wonderful.
Tomorrow i will make your "three" flavoured garlick aglio e olio.
Thank you for all the nice recepis on your account. Keep up the good work.
Hendrik Reijmers from Holland.