Branzino all'Acqua Pazza

Nutrition · per serving

Steps

1. 1

   Pat the sea bass very dry inside and out. Season the cavity and skin with salt and black pepper. Let the fish sit at room temperature while you prepare the pan; this brief standing time helps it cook more evenly.

   2 fish (about 350 g each) whole sea bass, cleaned and scaled5 g fine sea salt1 g freshly ground black pepper
2. 2

   Halve the cherry tomatoes. In a wide sauté pan or shallow casserole large enough to hold both fish in one layer, heat the olive oil over medium heat. Add the sliced garlic and cook for about 30 seconds until fragrant but not colored, then add the tomatoes and capers. Cook for 3-4 minutes, shaking the pan occasionally, until the tomatoes just begin to soften and release juice.

   250 g cherry tomatoes3 garlic cloves, thinly sliced20 g capers, rinsed30 ml extra-virgin olive oil
3. 3

   Pour in the white wine and let it boil briskly for 1 minute to reduce the raw alcohol aroma. Add the water and half of the parsley, then bring the liquid to a lively simmer. The liquid should come roughly one-third of the way up the fish once added; if needed, add a small splash more water.

   80 ml dry white wine120 ml water10 g fresh parsley, roughly chopped
4. 4

   Lay the sea bass into the simmering liquid in a single layer. Spoon some tomatoes over the top, cover with a lid, and poach gently for 8-10 minutes, turning once halfway if your pan shape requires it. The fish is done when the flesh at the thickest part turns opaque and separates easily from the bone, or when it reaches about 60-63°C near the backbone.

   2 fish (about 350 g each) whole sea bass, cleaned and scaled
5. 5

   Uncover and simmer for 1 minute more if you want the sauce slightly more concentrated. Taste the cooking liquid and adjust only if needed; capers already bring salinity. Scatter over the remaining parsley.

   10 g fresh parsley, roughly chopped
6. 6

   Transfer each fish carefully to a warm plate. Spoon over the tomatoes, capers, and a little of the broth. Finish with the extra-virgin olive oil, chopped parsley, and lemon wedges on the side for squeezing at the table.

   10 ml extra-virgin olive oil5 g fresh parsley, chopped4 wedges lemon wedges

Origin & History

Acqua pazza, literally 'crazy water,' comes from southern Italy, especially Campania, where fishermen cooked very fresh fish in a light broth of water, tomatoes, olive oil, and aromatics. The name reflects the simplicity of the liquid compared with richer sauces, yet the result is remarkably flavorful and elegant.