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Pescatrice all acqua pazza recipe

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Pescatrice all acqua pazza recipe
  • 4 tablespoons extra-virgin essential olive oil
  • 2 garlic clove cloves, sliced thin
  • ¼ teaspoon red pepper flakes
  • 12 grape or cherry tomato plants, sliced in two
  • 3 cups water
  • two tablespoons finely chopped flat-leaf parsley
  • ocean salt
  • 2 pounds ocean bass or red snapper fillets
  1. Inside a saut pan a minimum of 2 " deep and enormous enough to carry the fish in a single layer, heat the essential olive oil over medium-high temperature and add some garlic clove and and red pepper flakes and saut before the garlic clove is gently browned.
  2. Add some tomato plants and prepare until linked with emotions . soften about a few minutes.
  3. Add some water, parsley along with a pinch of salt. Turn heat lower to medium-low and permit to simmer for fifteen minutes.
  4. Put the fish within the pan, skin side lower, cover the pan and prepare before the fish is cooked through, 15-twenty minutes.
  5. Transfer the fish to warm plates, pour a bit of the crazy water over and round the fish, ensuring to incorporate some tomato plants. Garnish after some fresh parsley and serve.

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