Sea bass ‘aqua pazza’
Meaning ‘crazy water’ in Italian, this dish gets its name from the watered-down wine broth originally made by Neopolitan fishermen.
Serves 2 • Ready in 25 mins
2tbsp olive oil
½ bulb fennel, cut into thin wedges
2 whole sea bass, gutted
(250-300g each)
2 garlic cloves, sliced
50ml white wine
50ml just boiled water
50g mix of green and black pitted olives
½tsp chilli flakes
1tbsp capers
400g tin plum tomatoes, drained
15g parsley, chopped
Crusty bread or steamed potatoes, to serve
Heat the oil in a large shallow pan (one with a lid) over a medium-high heat. Add the fennel and sizzle
