Black Seabass Acqua Pazza Recipe Video
Ingredients
| Black seabass | 2 , cleaned, washed and dried with heads on | |
| Wild tomatoes | 3 Medium, peeled, seeded and chopped | |
| Garlic cloves | 4 , chopped | |
| Sea salt | 2 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Parsley | 1⁄2 Cup (8 tbs), freshly cut | |
| White wine | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Olive oil | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 2377 Calories from Fat 629
% Daily Value*
Total Fat 70 g108.2%
Saturated Fat 14.8 g73.8%
Trans Fat 0 g
Cholesterol 881.4 mg293.8%
Sodium 2242 mg93.4%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.8 g7%
Sugars 2.8 g
Protein 398 g795.3%
Vitamin A 106.8% Vitamin C 38.4%
Calcium 24.9% Iron 42.2%
*Based on a 2000 Calorie diet
Directions
1. In a shallow large pan, mix the white wine, water and olive oil.
2. Add the tomatoes and scatter the garlic and parsley.
3. Arrange the 2 cleaned whole fish (with fins trimmed and patted dry) to the pan and turn a couple of times to coat with the marinade.
4. Season with a generous sprinkling of sea salt and freshly cracked black pepper. Cover the pan with a tight fitting lid.
5. Place on the stove on high flame. As soon as the liquid starts to boil, reduce heat to medium low and let the fish simmer for 10-15 minutes
6. While on simmer, uncover a couple of times and baste the fish with the sauce in the pan.
7. When the fish is white and flaky, it is ready to serve.
SERVING
8. Make a bed of hot cooked and drained spaghetti or linguini on a large platter and arrange the sea bass on top. Pour the sauce over the fish and pasta.
9. Serve garnished with parsley if you like and accompany with a good Italian white wine!
Chef
