Empty My Fridge
Acqua Pazza Seabass
Ingredients
- Sea bass1
- Tomato · quartered2 cups
- Cherry tomato · thinly sliced⅔ cups
- Chili pepper · thinly sliced1
- Garlic2
- Lemon
- Basil1 bunch
- Olive · thinly sliced
- Extra virgin olive oil
- Salt
- Cornstarch
- Tomato paste
Instructions
- Make the tomato water: blend the quartered Roma tomatoes, Fresno pepper, garlic and basil stems until smooth. Strain through a fine sieve, keep only the clear liquid and discard the solids.
- Lightly salt the branzino. In a wide pan, warm the tomato water with the lemon zest and a few basil leaves. Add the fish and cook gently until just done, keeping the liquid below a boil.
- Remove the fish and keep it warm. Thicken the liquid slightly with a small amount of cornstarch slurry, then whisk in tomato paste to taste until smooth.
- Place the fish on a plate. Spoon the sauce around and over it. Top with sliced cherry tomatoes, sliced Taggiasca olives, sliced Fresno pepper and basil leaves, then drizzle with olive oil.
Summarized from GialloZafferano's video. Watch it for the details.
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