Healthy Light Meals
Sea Bass all’Acqua Pazza
Sea bass cooks gently in a shallow broth of tomato, garlic, white wine and water in this light Campanian classic.
- Time
- 30 min
- Difficulty
- Medium
- Serves
- Serves 4
Method
- Pat the fish dry, remove any pin bones and season lightly with salt and pepper.
- Warm the oil and crushed garlic in a wide pan over medium-low heat.
- Add the tomatoes and cook over medium heat for about 3 minutes.
- Add the wine and boil for 1 minute; if omitting it, add the same volume of water.
- Add 180 ml water and bring to a gentle simmer.
- Place the fish skin-side down in the shallow broth, cover and cook gently for 6–8 minutes.
- Depending on thickness, turn carefully and cook for another 2–4 minutes, to 63°C at the centre.
- Remove the fish and reduce the broth slightly if needed.
- Add parsley and adjust salt and pepper.
- Spoon the tomatoes and broth around the fish and serve immediately.
Estimated nutrition per serving
- Energy
- About 1,045 kJ / 250 kcal
- Fat
- About 10 g
- of which saturates
- About 2 g
- Carbohydrate
- About 5 g
- of which sugars
- About 3 g
- Protein
- About 36 g
- Fibre
- About 1.5 g
- Sodium
- About 440 mg
Nutrition noteEstimated per serving; using wine will affect the result.
