Sea Bream in Crazy Water (Orata All’acqua Pazza)

4.50 from 2 votes

Tender white fish in a spicy, savory, bright tomato broth makes for a delicious and light Italian meal. I like to serve this with a light side salad.

Course Main Course

Cuisine Italian

Keyword dairy-free, dinner, egg-free, garlic, italian, lunch, main, nut-free, parsley, sea bream, seafood, tomato

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 409kcal

Author Jenny Ross

1 tablespoon avocado oil
1 pound sea bream 1 whole fish, gutted and cleaned, or use haddock, snapper, striped sea bass, or even branzino fillets that are about 1 inch thick with the skin on
1/2 teaspoon salt
1/8 teaspoon black pepper fresh ground
3 garlic cloves sliced thin
1/8 teaspoon red pepper flakes use 1/4 teaspoon if you like more heat
2 green onions sliced thin
1/2 pound cherry tomatoes halved
1/4 cup dry white wine
1 cup water
1 tablespoon olive oil good quality
1/4 cup parsley minced

Get Recipe Ingredients

Season the fish all over (inside and out) with the salt and pepper.
Heat the avocado oil in a large nonstick pan over high heat. When hot, add the fish and cook for about 5 minutes, or until just starting to brown (it should sizzle as soon as you put it in).
Flip the fish and add the sliced garlic and chili peppers, onions, and tomatoes. Cook for another 1-2 minutes. Add the white wine and cook until little to no liquid remains, another 2 minutes or so. Add the water and cover the pan with a lid. Simmer for 10-15 minutes, or until they eyes turn opaque white and the fish is tender. If you are cooking filets rather than a whole fish, add them skin side down and cook until the flesh flakes easily, about 7-12 minutes total without flipping them.
Transfer fish to a serving pate. Return the pan to heat and turn the heat as high as it will go, bringing the liquid to a rapid boil. Add half the parsley and the olive oil. Boil for 1 minute then remove from heat. Pour over fish and sprinkle with remaining parsley.

Protein:Energy Quotient [calories]: 1.18