Orata all’Acqua Pazza – Sea Bream in “Crazy Water”
This wonderfully ﬁery dish represents the true essence of southern Italian cooking - simple, fresh and full of ﬂavour. It takes its slightly eccentric name from the way in which the ﬁsh was traditionally cooked. With the cost of salt being so high, resourceful Italian peasants used sea water to cook their ﬁsh instead. However, it was this same sea water that ﬁshermen claimed made people crazy if they were to drink it.
- 150ml Filippo Berio Olive Oil
- 400g can Cirio Chopped Tomatoes
- 2 sea breams, gutted and cleaned
- 3 garlic cloves, crushed and finely chopped
- 2 chillies, finely sliced
- 75g flat leaf parsley, roughly chopped
- 100ml water
- 1 ciabatta, thickly sliced
- Filippo Berio Extra Virgin Olive Oil to serve
- Score the skin of the fish with a large knife and season with salt and black pepper.
- Heat the olive oil in a large deep sided frying pan with a lid.
- When the olive oil is hot, but not smoking, add the fish and fry over a medium heat for 4 minutes.
- Add the garlic and chillies, cook for 1 minute and cook for 1 minute. Turn the fish over and cook for a further 5 minutes.
- Add the chopped tomatoes, parsley and water.
- Season with salt and black pepper.
- Cover with the lid and cook over a medium heat for 10 minutes, or until the fish is cooked through.
- Meanwhile, brush the ciabatta with extra virgin olive oil and griddle for 1 minute on each side.
- Drizzle the sea bream with extra virgin olive oil and serve.