Summer and inviting, the recipe of sea bass madly makes you prepare a second of fish really easy to prepare!
La Bass All'Acqua Pazza It is a classic second course of summer fish with a delicate taste and very easy to prepare even if it is not in summer.
Being one of the classic recipes of the Neapolitan tradition, one can not help but prepare a pan for the weekend. Let's leave the rich aside meat sauce to make room for the freshest fish.
The delicate flavor of the cherry tomatoes and the aromatic flavor of the garlic give the blue fish all the Mediterranean flavor it deserves.
Ingredients
- 1 medium-large bass
- 3 cloves of garlic
- 300 gr cherry tomatoes
- 2 tablespoons of extra virgin olive oil
- Salt and Pepper To Taste
- a bunch of fresh parsley
- ½ cup dry white wine
We treat fish
First of all, start with the cleaning of the sea bass. First of all remove the entrails incidendo the fish on the belly, squamandola on top: you will eliminate all those scales that could annoy once cooked.
bake
Place the fish in a large baking dish and season everything, even the inside. with peeled and lightly pressed garlic cloves, salt, pepper and parsley leaves. Add the wine and the same amount of water to the pan. Put the pan in the oven at 170 ° and let the sea bass cook in the crazy water for the first 10 minutes, after which you will have to add the tomatoes cut in half, more water (if necessary) and the oil. Fte cook for another 10-15 minutes and serve deliscata and seasoned with the sauce that will be formed.
