Branzino all’acqua Pazza

Ingredients for 4 people:

Preparation:

Thoroughly wash the sea bass fillets to remove any scales.
Cube the cherry tomatoes.
Chop the parsley, garlic, and chili pepper. It is possible to chop the parsley, garlic, and chili pepper together. Keep the tomatoes separate from the aromatic herbs.
Divide the ingredients into two equal parts.
Place the four sea bass fillets in a dish that is slightly larger than the fillets to accommodate all the ingredients comfortably.
Drizzle a generous amount of extra virgin olive oil over the dish.
Sprinkle the first half of the aromatic herbs (parsley, garlic, and chili pepper) evenly over the surface of the dish.
Repeat the process for the first half of the chopped cherry tomatoes.
Place the four sea bass fillets on top of the ingredients, skin side up.
Drizzle a little extra virgin olive oil over the fillets.
Sprinkle the second half of the aromatic herbs over the fillets, covering the entire surface.
Repeat the process for the second half of the cherry tomatoes.
At this point, the sea bass fillets are ready for cooking.

Method for sea bass fillet:

Place a large pan with a bottom that can accommodate all four sea bass fillets in the same position as they are on the plate.
Bring the dish with the sea bass to the pan and gently shake it to remove the fillets from the plate. Slide all the contents into the pan.
Season the sea bass fillets with a pinch of salt.
Add the wine (approximately a glass) and cover the pan.
Use pliers to turn the sea bass fillets halfway through cooking.
Light the flame and start cooking. Halfway through cooking, you will notice that the fillets will have a color change on the edge, becoming lighter. Turn the fillets, cover the pan again, and wait for another 2 minutes. The wine will reduce, creating a unique flavor.
The sea bass fillet in crazy water is now ready to be served.

sea bass in crazy water

Italian Cooking School