Delicious Acqua Pazza Using Fish Fillets – a delicious recipe with bass, clove Garlic, tomatoes, Italian parsley, Black olives, Oregano. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Sprinkle salt over the alphonsino fillets and set aside for about 15 minutes.
2
Cut the cherry tomatoes in half.
3
Slice the olives.
4
Roughly chop the Italian parsley.
5
Finely chop the garlic.
6
Pat the [1] fish filets dry with a paper towel.
7
Pour a generous amount of olive oil (not listed in the ingredients) into a deep frying pan and add the garlic to infuse the oil.
8
Place the fish fillets with the skin sides down.
9
Fry over a medium heat to prevent the garlic from burning (you don't need to thoroughly cook the fillets at this point).
10
Once the fish skin is crispy and golden brown, add all of the ingredients.
11
Cover with a lid and steam the contents in the pan (add 1/2 the amount of the parsley).
12
Once the clams open and the olive oil and water have emulsified, taste and season with salt, if necessary (keep in mind that the clams and fish are quite salty).
13
Garnish with the remaining parsley and serve.
129
kcal
Calories
2
g
Fat
31
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 Alphonsino (or sea bass and cod), 10 Clams, 1 clove Garlic (finely chopped), 6 Cherry tomatoes (small), and more.
Yes, Delicious Acqua Pazza Using Fish Fillets falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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