Pesce all’acqua Pazza Recipe from Mamma Rita 79 years old Palermo

The fish gos crazy in the water

It’ is a classic second fish dish a delicate flavor and very easy to prepare.

This recipe come from a traditional Italian Mamma. It ‘s the perfect recipe to serve in the spring and summer, as it looks like a second light and delicious dish even if eaten cold!

sea fish 1 or  800 g or 2 400 gr  Sea Bream or Cod

cherry tomatoes 300 gr


a sprig Garlic 4 cloves

Extra virgin olive oil 2 tablespoons



Water ½ cup white

wine ½ cup

First prepare the gilthead crazy water, begin with cleaning seabream. Flake and  eliminated the side fins seabream the dorsal and ventral ones (you can leave the tail to later verify that you are cooking fish).

Then rinse under fresh water making sure it is properly cleaned also within. Put a pinch of salt in the stomach, a clove of garlic and a few parsley leaves. Take a baking dish , spread the bottom with extra virgin olive oil, then recline sea bream.

Cut the tomatoes into wedges or cubes and add them in the pan along with the remaining two cloves of garlic cut into slices, parsley leaves , salt and pepper (or fresh chilli if you like), water and wine white; liquids should not completely cover the bream but remain less than half of the fish. Bake in preheated oven at 220 degrees for about 20-25 minutes: to make sure the fish is cooked you should try to rip the tail fin: if you will come off the sea bream is cooked, otherwise, will resist if the fish cook for a few more minutes.

When the fish is cooked, remove the pan from the oven, lay the sea bream on a plate, remove the skin  and divide the sea bream fillets  by removing all bones  and the head. Once you obtained the 4 fillets and place in a serving dish, spraying with the sauce  and serve immediately. If you prefer cooking in a pan, put proceed in the same way, by cooking on flame by putting a lid on the pan used.




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