This dish, also known as Sarago All’ Acqua Pazza, is very typical of all southern Italian coastal regions – freshly caught sea bream, fresh tomatoes, fresh basil, extra virgin olive oil and garlic. It encompasses the taste of the sea and the flavours of the south. It is an extremely simple dish to prepare and provided you have the freshest ingredients and good quality extra virgin olive oil, you can’t go wrong! Serve with lots of good bread and a green salad.

Ingredients
4 servings

175ml extra virgin olive oil
2 x whole sea bream, weighing approx. 500g each – ask your fishmonger to clean and scale them, but leave whole
4 x garlic cloves, roughly chopped
20 x cherry tomatoes, quartered
1 small red chilli, finely chopped
Handful of fresh basil leaves, roughly torn
Salt
400ml water

Method

In a large heavy-based frying pan, heat the olive oil over a fairly high heat. When hot, add the bream followed by the garlic, tomatoes, basil and salt. Add the water, turn down the heat slightly and cook the fish for seven minutes on each side. When you flip the fish over, you will know that side has been done, as the eye of the fish goes white.

Remove the fish and place on a large serving dish. Increase the heat, cook the sauce for 30 seconds and pour over the fish.

Serve immediately with lots of good bread to mop up the delicious sauce!

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