Cooking fish in Acqua Pazza, or “crazy water,” is a great way to ensure you end up with a moist, tasty dish. This recipe was created after our recent trip to Italy, where the little tomatoes, or pomodorini are used in the sauce to cook the fish. We used halibut in this recipe, but you could use any meaty whitefish fillets.
Heat the oven to 400 degrees F. In a heavy, ovenproof pan, heat the oil. Add the onion, celery, carrot and garlic, and cook until it is tender. Add the wine, rosemary, thyme, seasonings, capers and tomatoes, and bring to a boil.
Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked. Taste once more, and adjust seasonings if needed. Remove the rosemary sprig. Serve the fillets in individual bowls, then add the fresh parsley to the tomatoes.
Spoon a good helping of the tomato mixture into each bowl and serve with some good crusty bread to soak up the tasty juices.
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While being pretty decent, it wasnt quite the amazing dish that I had been hoping for. It was very healthy though and did only use “real food” ingredients…a major plus in my book.
This was excellent! I was looking for something new and healthy to do with tilapia and it turned out delicous.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
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