Makes 4 Servings
Ingredients:
4 whole seabass, head included, approx. 2.5 lbs. washed and dried
3-4 garlic cloves chopped fine
1/4 cup parsley chopped
1 lb. cherry tomatoes squeeze to remove seeds and cut in half
1/4 cup water
1/4 cup extra virgin olive oil
1/4 cup dry white wine
sea salt
black pepper
Use a large round skillet with a lid. Place fish in pan add water, oil, and wine. Then sprinkle parsley, garlic and cherry tomatoes. Cover pan with lid and cook on medium-high until liquid boils then turn down to medium-low and cook for 20 to 30 minutes depending on thickness of fish. Fish should be white and flaky and can be tested with fork.
If liquid evaporates, you can add equal parts of water, oil and wine. If liquid too watery remove lid and cook on medium to thicken. Pasta can also be cooked on the side and served with broth from fish.
