👨🍳 Step-by-step preparation
1. Clean the fish
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Remove the scales, cut into the belly and remove the viscera.
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Make an incision along the back, head and tail to obtain the fillets.
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Remove any bones with tweezers.
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Rinse the fillets under cold water and set them aside.
💡 Alternatively, you can use ready-made frozen fillets, well thawed.
2. Prepare the crazy water sauce
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In a large pan, brown the crushed garlic cloves in extra virgin olive oil .
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Add the halved cherry tomatoes and the chilli pepper .
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Let it cook for 2 minutes , then blend with the white wine .
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Once the alcohol has evaporated, add the water and let it flavour for a few minutes.
3. Cook the sea bass
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Lightly salt the fillets and place them in the sauce, skin-side down .
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Add a grind of black pepper .
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Cover with a lid and cook over medium heat for about 8 minutes , until the fish is tender and cooked through.
4. Served
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Transfer the sea bass fillets to serving plates.
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Garnish with fresh chopped parsley .
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Serve immediately, accompanied by homemade bread to enjoy the sauce.
🧊 Conservation
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It can be stored in the refrigerator for 1 day in an airtight container.
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It can be reheated in the microwave or reused as a sauce for a pasta dish.
💡 Variations and suggestions
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You can add Taggiasca olives or capers for an extra touch.
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The sauce can be reduced slightly for a thicker consistency.
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Choose the freshest fish for the best results: ask your fishmonger to clean it for you if you want to save time.
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