Orata all’Acqua Pazza (Sea Bream in 'Crazy Water')
This is my take on an Italian classic - it's one of the quickest and easiest meals to make but the flavour is sensational (if I do say so myself!) and it is ideal for a midweek supper when you need comfort and a full stomach.
The basis of the dish is a sauce made from garlic, chilli, olives, capers, fresh tomatoes, basil and white wine. This sauce has total balance and wonderful complexity and when wrapped around perfectly cooked strings of linguine and accompanied by a beautiful fillet of fish, it is incredibly hard to beat!
Orata all’Acqua Pazza (Sea Bream in 'Crazy Water')
Serves 2
The basis of the dish is a sauce made from garlic, chilli, olives, capers, fresh tomatoes, basil and white wine. This sauce has total balance and wonderful complexity and when wrapped around perfectly cooked strings of linguine and accompanied by a beautiful fillet of fish, it is incredibly hard to beat!
Orata all’Acqua Pazza (Sea Bream in 'Crazy Water')
Serves 2
75ml extra virgin olive oil
2 x fillets of sea bream, skin on (alternatively use sea bass)
2 garlic cloves, finely chopped
1 small red chilli, finely chopped (use less if you wish)
75g black olives, pitted
50g baby capers
10 cherry tomatoes, quartered
2 tbsp roughly chopped fresh parsley
2 tbsp torn basil leaves, plus extra for garnish
pinch sea salt
200ml white wine
100g dried linguine or spaghetti
½ lemon, juice only
Heat the olive oil in a large frying pan on a medium heat. Add the bream (skin side down), garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt.
Pour in the wine and allow to bubble for a few minutes then remove the bream to rest. Continue to cook the wine mixture until the volume has reduced by half. Add 100ml of water and reduce the heat slightly.
Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice.
To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves.
2 x fillets of sea bream, skin on (alternatively use sea bass)
2 garlic cloves, finely chopped 1 small red chilli, finely chopped (use less if you wish)
75g black olives, pitted
50g baby capers
10 cherry tomatoes, quartered
2 tbsp roughly chopped fresh parsley
2 tbsp torn basil leaves, plus extra for garnish
pinch sea salt
200ml white wine
100g dried linguine or spaghetti
½ lemon, juice only
Heat the olive oil in a large frying pan on a medium heat. Add the bream (skin side down), garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt.
Pour in the wine and allow to bubble for a few minutes then remove the bream to rest. Continue to cook the wine mixture until the volume has reduced by half. Add 100ml of water and reduce the heat slightly.
Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice.
To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves.
Comments
Post a Comment