Go Back
Print

Aqua pazza

Cook time30 minutes
Total time30 minutes
Servings: 2 people
Author: Yuko Asano@Kuracooking
Cost: 500yen

Ingredient

  • 2 Fillets Fish (sea bream, cod, flounder, flounder, etc.)
  • 1/2 tsp Salt
  • 4 Cherry tomatoes 
  • 4 Scallions
  • 1 piece Garlic
  • 2 tbsp White wine (sake)
  • 100 ml Hot water
  • 1 tbsp Chopped parsley (green)
  • 1 tbsp Olive oil
  • a lot Love

Instructions

  • Salt the fish and wait for 15 minutes.
  • Wipe off the water from 1.
  • Put olive oil in a frying pan and bake the fish on both sides, starting from the skin side.
  • Remove 3 from the pan.
  • Wipe the pan clean, pour in the olive oil, add the minced garlic, and fry to prevent burning.
  • When the aroma of 5 comes out, put 4 back in the pan, add halved cherry tomatoes and scallions.
  • Add white wine (sake), hot water and love to 6,cover and steam for 5 minutes.
  • Check the taste and add salt and pepper to taste.
  • When finished, garnish with chopped parsley.

Notes

*The whole fish for aqua pazza looks better than fillets, but fillets are easier to handle and more beautiful to serve.
©2023 Yuko Asano