BREAM ACQUA PAZZA
Ciao a tutti! I love Jamie Oliver because he cooks Italian food with his own personal twist. Mainly a lorra lorra of chilli or Peperoncini!
Serves 2
2 x 300g whole gilt-head bream, scaled, gutted and spiny fins removed
olive oil
1 small fresh red chilli, finely sliced
2 cloves of garlic, peeled and finely sliced
½ a bunch of fresh flat-leaf parsley, leaves picked
½ teaspoons capers, rinsed
6 to 8 Gaeta, or other black olives
120g mixed-coloured cherry tomatoes, some halved and some left whole
freshly ground black pepper
white wine
160ml organic vegetable stock
Preheat your oven to the lowest setting and pop your plates in to warm. Slash the bream on both sides about 1cm deep, in a criss-cross fashion.
Place a large frying pan over a medium-high heat, add a lug of olive oil then lay in the fish. Add the chilli and garlic, then fry for around 30 seconds, then add the parsley, capers, olives, tomatoes and a pinch of black pepper and fry for a further 30 seconds. Add a couple of good splashes of white wine and the vegetable stock, then cover and cook over a medium-low heat for 6 to 7 minutes, or until the fish is beautifully cooked and the flesh pulls easily away from the bone.
Transfer the fish to warm plates using a slotted spoon, then continue to cook the sauce until slightly reduced and it has a reddish tinge. Pour the sauce over the fish and serve immediately.