Italian 25 min

Branzino in Acqua Pazza

Name: Branzino in Acqua Pazza
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 whole branzino (1.5 lb each), cleaned and scaled; 3 tablespoons olive oil; 6 cloves garlic, smashed; 1 pint cherry tomatoes; 1/2 cup dry white wine; 1 cup water; 1/4 teaspoon red pepper flakes; Fresh parsley, fresh basil; Salt and black pepper; Crusty bread for serving

seafoodgluten-freedairy-freehigh-proteinhealthy

Ingredientsfor 2

360

Cal

46g

Protein

10g

Carbs

16g

Fat

12 whole branzino (1.5 lb each), cleaned and scaled
23 tablespoons olive oil
36 cloves garlic, smashed
41 pint cherry tomatoes
51/2 cup dry white wine
61 cup water
71/4 teaspoon red pepper flakes
8Fresh parsley, fresh basil
9Salt and black pepper
10Crusty bread for serving

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Instructions

1
Score each branzino with 3 diagonal cuts on each side. Season inside and out with salt and pepper. Stuff the cavity with a few garlic cloves and parsley.
2
Heat olive oil in a large deep skillet over medium-high heat. Sear branzino for 2 minutes per side until the skin is lightly golden. Remove from the pan.
3
In the same pan, add remaining garlic, cherry tomatoes, red pepper flakes, white wine, and water. Bring to a boil. Return fish to the pan. The 'pazza' (crazy) water should come about 1/3 up the fish. Cover and cook on medium heat for 10–12 minutes until fish is cooked through (internal temp 145°F). Scatter basil and parsley over top. Serve in the pan with crusty bread to soak up the broth.