Easy Acqua Pazza with Fish Fillets

1. 1

   Sprinkle salt on the fish fillet and let it rest for 5 minutes.

2. 2

   Mince the garlic in advance.

3. 3

   Cut the cherry tomatoes in half.

4. 4

   Cut the tomato into cubes if you are using a normal tomatoes.

5. 5

   Heat olive oil in a frying pan.

6. 6

   Pat the fillet dry with a paper towel and fry the skin side of the fillet first over medium heat.

7. 7

   Turn over the fish and fry both sides.

8. 8

   Add garlic and when it is fragrant, add cherry tomatoes, clams, 1/2 cup of water (not listed) and white wine.

9. 9

   When it starts to bubble, cover the pan with a lid and steam for 5 minutes.

10. 10

    Taste the soup and adjust the seasoning if needed with salt and pepper.

11. 11

    Sprinkle shredded Italian Parsley and then it is done.

No additional tips available.