Pesce In Guazzetto
(Pan-fried Parrot Fish with Cherry Tomatoes and Taggiasche Olives)
By Gabriel Fratini, Chef, DOMVS By Gabriel Fratini
This recipe is especially easy because a good variety of fresh fish and seafood is so readily available at the neighbourhood markets every day. You would be remiss not to use all that great seafood at home!
The highlight is the sauce — the classic Neapolitan acqua pazza. It loosely translates to “crazy water”, and it’s a traditional way to cook fish. In the old days, fishermen used to sauté/poach the fish with seawater to really bring out the flavours of the sea (or so the story goes) but you can make the simple sauce at home with just a handful of ingredients.
200gm (per person) fillet of parrot fish (or red emperor or sea bass)
2 tablespoons extra virgin olive oil
½ glass dry white wine
Salt and pepper to taste
2 white asparagus (blanched and sliced)
2 cherry tomatoes (quartered)
5 Taggiacsche olives
1. Heat olive oil in non-stick frying pan over medium fire.
2. Add fish fillet, pan-fry on both sides until golden brown.
3. Add A. asparagus, cherry tomatoes and olives.
4. Add white wine and reduce for a few minutes until sauce thickens. Cooking time should be about 4-5 minutes, depending on the thickness of the fish.
5. If it gets too dry, add a bit of water to maintain the moisture.
6. Salt and pepper to taste.
7. Plate the fish, dress with the rest of the ingredients and top with sauce.