← Nouns Cooking · Italian

Ingredients

• 4 sea bream, sea bass or snapper fillets (about 150 g each), skin on
• 4 tbsp extra virgin olive oil
• 3 cloves Garlic, thinly sliced
• ½ Red chilli, finely chopped
• 400 g Cherry tomatoes, halved
• 100 ml dry white wine
• 250 ml Water
• 1 tbsp Capers (optional)
• 1 handful Parsley, chopped
• Salt
• crusty bread, to serve (optional)

Method

1. Pat the fish dry and season with salt. Warm the oil in a wide, lidded frying pan over medium heat, add the garlic and chilli and cook for 1 minute until fragrant.
2. Add the tomatoes and a pinch of salt and cook for 3–4 min, pressing a few with a spoon, until they start to soften and release their juice.
3. Pour in the wine, let it bubble for 1 minute, then add the water and capers. Simmer for 5 min to make a light, tasty broth.
4. Lay the fish in the broth skin-side up. Cover and simmer very gently for 5–7 min, spooning the liquid over now and then, until the flesh is opaque and flakes easily.
5. Scatter with parsley and serve in shallow bowls with plenty of broth, with bread to mop it up if you like.

Tips

• A whole cleaned fish works too; allow 15–20 min covered and spoon the broth over often.
• The bread is optional; leave it out or use gluten-free bread to keep the meal gluten-free.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food