Heat olive oil in a large sauté pan over medium heat. Add the smashed garlic cloves, parsley stems, and chili pepper (if using). Sauté for 30–60 seconds until just fragrant.
Add the halved cherry tomatoes. Cook for 4–5 minutes, gently pressing some to release their juices and begin forming a light sauce.
Nestle the branzino fillets into the pan, skin-side up, in a single layer.
Pour in the white wine, then the water. Add torn basil and season with salt and black pepper. Bring to a gentle simmer.
Cover the pan and let the fish cook for 5–6 minutes, or until it’s just opaque and flakes easily. Do not flip the fillets.
Remove from the heat. Spoon the tomato broth over the fillets, garnish with chopped fresh parsley.
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Instructions
Heat olive oil in a large sauté pan over medium heat. Add the smashed garlic cloves, parsley stems, and chili pepper (if using). Sauté for 30–60 seconds until just fragrant.
Add the halved cherry tomatoes. Cook for 4–5 minutes, gently pressing some to release their juices and begin forming a light sauce.
Nestle the branzino fillets into the pan, skin-side up, in a single layer.
Pour in the white wine, then the water. Add torn basil and season with salt and black pepper. Bring to a gentle simmer.
Cover the pan and let the fish cook for 5–6 minutes, or until it’s just opaque and flakes easily. Do not flip the fillets.
Remove from the heat. Spoon the tomato broth over the fillets, garnish with chopped fresh parsley.
Branzino all’Acqua Pazza
Ingredients
4 branzino fillets (skin on)
1 ½ cups cherry tomatoes, halved
2 garlic cloves, lightly smashed
1 fresh chili pepper, sliced (optional)
¾ cup dry white wine
½ cup water
3 tbsp extra virgin olive oil
Fresh parsley (leaves + stems)
Fresh basil
Salt and black pepper, q.b
What kind of white wine or do you just use white cooking wine?