Acqua Pazza is probably one of my favorite styles of baking fish. I tried it in Positano for the first time, and I was so enthralled with it, it completely embodies what you want to eat in summer in the Mediterranean.
Acqua Pazza literally means, crazy water. I guess the crazy part is that it has just a touch of chili pepper, but if that’s what crazy means, I am totally “loco” over it!
Super simple to make, it will literally take you all of 40 minutes to make this. Most of the ingredients you will probably have in your pantry already, all you need is some delicious super fresh fish. We decided on this beautiful Red Sea Bream, very typical here in Spain.
Easy enough for a weeknight meal, but spectacular for an early lunch now that the weather is warming up! I hope you try it, cause I am sure you will be hooked too!
So here’s what you’re going to need:
1 2kg whole firm fleshed white fish, such as Corvina, Snapper, Sea Bream, or Sea Bass. Ask your fishmonger to clean it for you.
Salt and Pepper, to taste
3 tbsp olive oil
1 tsp chili pepper flakes
1/2 large onion, sliced
3 garlic cloves, smashed
1 cup cherry tomatoes, halved
1 tbsp capers
1/2 cup dry white wine
1/4 cup water
1 tbsp lemon juice
Lemon slices, for garnish
Pre heat the oven to 200 C. Wash the fish thoroughly, inside and out. Sprinkle with salt and pepper, and place in a large baking dish. Set aside.
In a large frying pan, heat the olive oil over medium low heat. Add the chili pepper, onion, and garlic, and sauté until translucent, about 5 minutes. Add the cherry tomatoes and raise the heat to high, stirring. Add the white wine and capers, and cook for another 5 minutes, or until super fragrant. Take off heat and add the 1/4 cup water and lemon juice. Let cool for about 5 minutes, and pour over fish, add the lemon slices to the top.
Bake in the oven for 25 minutes, serve immediately.
From my kitchen to yours,