How to cook Orata All'acqua Pazza
- 2 whole sea bream (or sea bass, walleye), about 3/4 - 1 pound each
- 7 ounces canned diced tomatoes in their own juice
- 4 ounces small fresh tomatoes, cut into half
- 1/4 cup water
- 1/4 cup dry white wine
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon capers
- 1 tablespoon dry Italian herb seasoning mix (or dried oregano, basil, rosemary, thyme and sage mix)
- 1 tablespoon finely chopped parsley
- Carefully clean the fish, remove the entrails and gills, cut off fins. Rinse the fish under running cold water and pat dry with paper towels.
- To prepare "Crazy Water" combine wine, water add canned tomatoes, season with sea salt. Mix well.
- Pour this sauce to into a deep frying pan or a baking dish. Add capers and herb seasoning to the sauce.
- Dip the prepared fish in sauce. Pour olive oil over the fish, and arrange the tomato halves around the fish.
- Cook this fish in the deep frying pan on the stove with a lid on or bake in a preheated to 400°F (200°C) oven for about 15 minutes.
- Before serving, sprinkle with finely chopped parsley.
- Serve the Orata All'acqua Pazza (Sea Bream in Crazy Water) hot with bruschetta*.
The Orata All'acqua Pazza
(Sea Bream in Crazy Water) - traditional Italian recipe of Mediterranean cuisine. This is a very typical way to cook fish in Southern Italy, most likely from Naples. Originally, the Italian fishermen cooked the fish in seawater, which is where the name crazy water or "All'acqua Pazza
" comes from. Today we use water and sea salt. The Orata All'acqua Pazza
(Sea Bream in Crazy Water) recipe easy to cook and so good!
is an appetizer from Italy consisting of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper.
This recipe for Orata All'acqua Pazza serves/makes: 2 servings
The Orata All'acqua Pazza (Sea Bream in Crazy Water) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bream
Preparation Method: Baked