Branzino all’acqua pazza. This is a very simple way to poach fish. Acqua pazza translates as “crazy water”. Just what exactly is meant to be so crazy about it, I’ve no idea. 🙂 It works best with firm, white fleshed fish. You can use fillets, steaks or whole fish. On this occasion I used fillets. Serves 4
Bass in acqua pazza ingredients
- 4 sea bass – filleted
- 400g cherry tomatoes – halved or left whole according to preference
- A few sprigs of parsley – chopped
- A clove of garlic – chopped
- 1 chilli – fresh or dried (optional)
- Dry white wine
- Olive oil
- Fry the garlic and chilli in olive oil until the garlic has started to colour. Use a pan big enough to take all the fish in a single layer.
- Add the tomatoes, parsley and a generous slug of white wine.
- Add the fish in a single layer. Add water to bring the level of liquid up to about halfway up the fillets.
- Cover and simmer until the fish is done. About 10 minutes for medium sized fillets.
Bass in acqua pazza finished dish
Spigola su letto di Limoni. This recipe comes from an Italian tv chef. It’s a bit showy as you might expect. You have to clean the fish by making a slit down either side of the back bone. Snip through the back bone and remove it along with the guts. If you’re not so worried about the look of the thing, I’m sure it would taste just as good if you cleaned it the usual way, via the belly. Better still, you could fillet the bass and bake the fillets covered with the chopped tomato mixture. Serves 4
Sea bass on a bed of lemons ingredients
- 4 small sea bass – prepared as above
- 100g cherry tomatoes – chopped
- 8 whole cherry tomatoes
- 2 or 3 lemons thinly sliced
- A few needles of fresh rosemary
- 1 clove of garlic – finely chopped
- 1 or 2 sprigs of parsley – finely chopped
- Salt and pepper
- Olive oil
- Mix together the chopped tomatoes, rosemary, garlic, parsley and a little olive oil. Season with salt and pepper. Stuff the cavity of the fish with this mixture.
- Add two slices of lemon to each fish, one on each side of the cavity. They should look something like the leaves of an open book.
- Add two whole cherry tomatoes to each fish and drizzle with a little more oil.
- Crumple a sheet of aluminium and use this to support the fish and keep them upright while cooking.
- Bake for ten minutes at 180C
- Cover a serving plate with the rest of the lemon slices arrange the cooked fish on top.
Sea bass on a bed of lemons finished dish