Name: Pesce all’ Acqua Pazza (Fish in Crazy Water)
Ingredients: 1-1/2 pints cherry tomatoes; 1/4 cup extra-virgin olive oil; 4 large garlic cloves, crushed; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes; 1/4 cup mixed pitted olives; 1 tablespoon capers; kosher salt and freshly cracked black pepper, to taste; 4 cups water; 4 6-ounce firm white-fleshed fish fillets

Ingredients

Scale

1–1/2 pints cherry tomatoes
1/4 cup extra-virgin olive oil
4 large garlic cloves, crushed
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 cup mixed pitted olives
1 tablespoon capers
kosher salt and freshly cracked black pepper, to taste
4 cups water
4 6-ounce firm white-fleshed fish fillets

Cook Mode

Instructions

In a deep skillet large enough for the fish to lay flat without overlapping, add the tomatoes, olive oil, garlic, oregano, basil, crushed red pepper, olives, capers, olives, capers, salt, pepper and water. Bring to a gentle simmer, then cover and cook for 45 minutes.
Uncover the skillet and bring to a boil. Reduce the liquid by half.
Add the fish (skin side up, if possible) and cook for 2 minutes, then gently flip and cook for an additional 2-3 minutes, or until the fish is opaque and has cooked through. Taste and adjust for seasonings. Serve immediately.

Nutrition

Serving Size: 4