© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Angela's Italian Organic Oregano
2 pounds sea bass or red snapper fillets
4 tablespoons extra-virgin olive oil
4 and ½ cups water
2 tablespoons finely chopped parsley
2 garlic cloves chopped
12 grape or cherry tomatoes, sliced in half
¼ teaspoon red pepper flakes
1 teaspoon sea salt
In an ovenproof pan at least two inches deep and large enough to hold the fish in one layer, add the olive oil, water, parsley, garlic, tomatoes, red pepper and salt.
Turn the heat to medium and allow the crazy water to simmer for 20 minutes. Meanwhile, preheat the oven to 400°F.
Place the fish in the pan skin side down, transfer pan to oven and cook until fish is done, approximately 20 minutes.
Transfer the fish to warm plates, pour a little of the crazy water over and around the fish, making sure to include some tomatoes, and serve immediately.