Acqua Pazza

Name: Acqua Pazza
Ingredients: 1 whole Small Onion, Finely Chopped; 1 whole Large Garlic Clove, Peeled And Minced; 1 whole Carrot, Finely Chopped; 1 whole Celery Stick, Finely Chopped; 3 Tablespoons Olive Oil; 2 cups Cherry Tomatoes, Halved; 1- 1/2 cup Dry White Wine; 1 Tablespoon Chopped Fresh Rosemary; 3 Tablespoons Capers; Salt and Pepper; 1 dash Red Pepper Flakes (optional); 4 whole Fish Fillets (6 Ounces Each); 1/4 cups Chopped Fresh Parsley

13 ingredients

8 steps

Ingredients

1 whole Small Onion, Finely Chopped
1 whole Large Garlic Clove, Peeled And Minced
1 whole Carrot, Finely Chopped
1 whole Celery Stick, Finely Chopped
3 Tablespoons Olive Oil
2 cups Cherry Tomatoes, Halved
1- 1/2 cup Dry White Wine
1 Tablespoon Chopped Fresh Rosemary
3 Tablespoons Capers
Salt and Pepper
1 dash Red Pepper Flakes (optional)
4 whole Fish Fillets (6 Ounces Each)
1/4 cups Chopped Fresh Parsley

Directions

1

Heat the oven to 400 degrees F. In a heavy, ovenproof pan, heat the oil.
2

Add the onion, celery, carrot and garlic, and cook until it is tender.
3

Add the wine, rosemary, thyme, seasonings, capers and tomatoes, and bring to a boil.
4

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.
5

Taste once more, and adjust seasonings if needed.
6

Remove the rosemary sprig.
7

Serve the fillets in individual bowls, then add the fresh parsley to the tomatoes.
8

Spoon a good helping of the tomato mixture into each bowl and serve with some good crusty bread to soak up the tasty juices.