Meaning Sea Bream in crazy water, this Italian dish is super simple to make but explores so many flavours… Perfect served with rice and steamed vegetables, with a squeeze of lemon for extra tang.
- 4 tbsp Extra-virgin olive oil
- 2 Whole sea bream
- 2 Garlic cloves (sliced)
- ½ Red chilli (sliced)
- 400g Small tomatoes
- 4 tbsp White wine
- Small handful of capers
- Chopped parsley
Heat half of your oil in a large frying pan (with a lid). Gently slip the fish into the oil and cook for approximately 5 minutes (or until it starts to brown). Flip the fish, and scatter the garlic in the pan, cooking for another minute. Then add your chilli and scatter in the tomatoes.
Add your chilli and tomatoes into the pan, then pour over the wine, allowing the pan to bubble for 1 minute. Add 100ml water and season with salt and pepper to taste.
Put the lid on the pan, turn the heat up and allow it to simmer for 15 minutes until the fish is cooked through (you will be able to tell when the flesh feels softer and the eyes turn white).
Remove your fish from the pan onto a plate, and put the pan back onto the heat. Add your capers and parsley, and boil for 1 minute. You can now serve your fish, spooning the sauce over the fish. Serve with salad.