Spigola all’Acqua Pazza
Spigola all'Acqua pazza translates to fish in crazy water. Food historians claim it was first created in Campania using fresh caught sea bass that was often cooked by the fishermen on boats while at sea - hence using sea water.
Fillet fish or leave them whole, as desired.
In a large pan, add olive oil and heat. Add smashed garlic clove, onion, celery and sauté for 2minutes. Add the cut cherry tomatoes. Add the fish, salt and parsley. Add a generous amount of water. Cover and cook for about 10 minutes if fillets, or about 20 minutes if whole fish.
Serve hot with a generous garnish of fresh chopped parsley.