Deliciously Moist and Flavorful...and Yes, Fallish!

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Make Deliciously Moist and Flavorful...and Yes, Fallish!

Cooking fish in Acqua Pazza, or “crazy water” is a great way to ensure you end up with a moist, tasty dish using little tomatoes, or pomodorini in the sauce to cook the fish. This recipe calls for halibut, but you could use any meaty whitefish fillets like grouper, snapper, dolphin or haddock.

Acqua Pazza

Serves 4

Total time:  40 minutes

Ingredients

1 one small onion, finely chopped

1 large garlic clove, minced

1 carrot, finely chopped

1 celery stalk, finely chopped

3 tbsp olive oil 

2 cups of cherry tomatoes, halved

1 1/2 cups dry white wine

1 sprig, fresh rosemary

1 tsp thyme, finely chopped

3 tbsp capers

salt & pepper

dash of red pepper flakes (or 1/2 hot red pepper finely chopped)

4 meaty fish fillets, 1 3/4 to 2 [pounds total weight

To garnish:

1/4 cup fresh, chopped parsley

Preparation

Heat the oven to 400 degrees F.

In a heavy, ovenproof pan, heat the oil.

Add the onion, celery, carrot and garlic, and cook until it is tender.

Add the wine, rosemary, thyme, seasonings, capers and tomatoes, and bring to a boil.

Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked.

Taste once more, and adjust seasonings if needed.

Plating/Presentation

Remove the rosemary sprig, serve the fillets in individual bowls, then add the fresh parsley to the tomatoes. Spoon a good helping of the tomato mixture into each bowl and serve with some good crusty bread to soak up the tasty juices.

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