Pesce all’ Acqua Pazza - Fish with Tomato, Parsley and Lemon
* 4 tablespoons extra-virgin olive oil
* 2 garlic cloves in large dice
* 4 tablespoons Italian parsley, finely chopped
* 1 lb (500 gr) very ripe cherry tomatoes, chopped
* 1 lemon, sliced
* salt
* 2 lb (900 gr) white fish (orange roughy or bass or cod)
* 4 tablespoons Italian parsley, finely chopped
* 1 lb (500 gr) very ripe cherry tomatoes, chopped
* 1 lemon, sliced
* salt
* 2 lb (900 gr) white fish (orange roughy or bass or cod)
* Place the olive oil and garlic in a skillet large enough to receive the fish, on medium heat.
* As soon as the garlic starts coloring remove the garlic and let the oil cool.
* Add water to the pan about 1/2 inch (1 cm) deep.
* Add about half of the parsley, the lemon and the tomatoes.
* Add about half of the parsley, the lemon and the tomatoes.
* Add the fish slices, top with the rest of the parsley. Season the fish lightly with salt.
* Place the skillet back on the stove on medium heat and bring the water to a boil.
* Cook for about 10 -15 minutes, turning the fish to cook on the both sides. Make sure the fish is only half covered by the water.
* Adjust salt, and add pepper if necessary. Serve warm.
* As soon as the garlic starts coloring remove the garlic and let the oil cool.
* Add water to the pan about 1/2 inch (1 cm) deep.
* Add about half of the parsley, the lemon and the tomatoes.
* Add about half of the parsley, the lemon and the tomatoes.
* Add the fish slices, top with the rest of the parsley. Season the fish lightly with salt.
* Place the skillet back on the stove on medium heat and bring the water to a boil.
* Cook for about 10 -