Orata all’Acqua Pazza (Sea Bream in Tomato and White Wine Broth)

• 200 g Crusty white bread
• 15 g Fresh parsley
• 2 cloves Garlic
• 300 g Tomato, ripe
• 2 tbsp Extra virgin olive oil
• 150 ml White wine, dry
• 2 pieces Sea bream, fillets, skin on
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Slice the crusty white bread and set aside. Finely chop the fresh parsley and thinly slice the garlic. Roughly chop the tomato.
2. Warm the extra virgin olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not coloured. Stir in the tomato and a pinch of the fine sea salt, then cook for 3 to 4 minutes until the tomato starts to soften and release its juices.
3. Pour in the white wine and bring to a lively simmer for 2 minutes to cook off the alcohol. Nestle in the sea bream fillets skin-side up and season with the remaining fine sea salt and the black pepper. Reduce the heat to low, cover, and gently poach for 6 to 8 minutes until the fish is just opaque and flakes easily.
4. Uncover and spoon the pan juices over the fish, simmering for 1 to 2 minutes if you want the broth slightly more concentrated. Stir most of the fresh parsley into the broth and sprinkle the rest over the top. Serve straight away with the crusty white bread for mopping up the tomato and wine broth.

Made this recipe? Rate it — a comment is optional.