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Fish in crazy water
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Total Time:
30 minutes
Learn an easy and flavorful way to cook whole fish on the bone for better taste and juiciness. Difficult to overcook and great value. All flavors meld perfectly in this dish - simply beautiful!
Ingredients:
  • 2 spring onions
  • ½ a bulb of fennel
  • 1 carrot
  • 200 g ripe mixed-colour cherry tomatoes on the vine
  • 3 cloves of garlic
  • ½ a fresh red chilli
  • 8-10 mixed olives (stone in)
  • olive oil
  • 2 x 350 g whole round fish such as royal bream, trout, sea bass, red mullet, scaled, gutted, gills removed, from sustainable sources
  • 1 bunch of mixed fresh soft herbs (30g) such as flat-leaf parsley, mint, fennel tops
  • 150 g Greco di Tufo white wine
  • 1 lemon
  • extra virgin olive oil
Instructions:
  • Prepare the spring onions, fennel, carrot, tomatoes, garlic, chilli, and olives as directed. Heat a large frying pan with olive oil and add the onions, fennel, carrot, tomatoes, garlic, and olives. Cook while scoring the fish. Place the fish on top of the vegetables, stuff with herbs, pour in wine, and let it reduce. Add water and cover for 8 minutes to steam. Baste the fish with juices, cook until flaky, then plate with vegetables and juices. Finish with olive oil, lemony herbs, lemon zest, and juice. Serve with bread, potatoes, couscous, or rice. Enjoy! 🍽

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