Acqua Pazza (Fish Poached in Tomato Broth)

• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 300 g Cherry tomatoes, ripe
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 150 ml Dry White Wine
• 320 g White fish fillet, skinless
• 1 medium Lemon
• 10 g Fresh parsley

1. Thinly slice the garlic. Halve the cherry tomatoes, and finely chop the parsley; zest the lemon, then cut it into wedges.
2. Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then add the tomatoes, salt and pepper and cook for 3 to 4 minutes until the tomatoes start to soften.
3. Pour in the white wine and bring to a lively simmer for 2 minutes to cook off the alcohol. Nestle the fish into the tomatoes in a single layer.
4. Cover and gently poach for 5 to 7 minutes, adjusting the heat so the broth barely simmers. The fish is ready when it turns opaque and flakes easily.
5. Remove from the heat and squeeze over a little lemon juice, then sprinkle with lemon zest and the parsley. Serve straight away with plenty of the tomato broth and extra lemon wedges on the side.

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