Gilt Head Bream with ‘Angry Water’
Otherwise known as ‘Sarago All’ Acqua Pazza’
This is a recipe that we kind of got from Gennaro Contaldo when we watched him make it. There wasn’t a recipe as such so we pretty much guessed the quantities and ingredients but it is truly delicious! We served it with freshly baked sourdough bread but any good crusty bread will be delicious! Look closely at the photo and you’ll see our dog Monty eyeing up the dinner hoping he’ll get some … he didn’t!
Gilt Head Bream with ‘Angry Water’
Servings: 2 people
Calories: 165kcal
Equipment
- Sauté Pan with a good lid
Ingredients
- 2 whole Gilt Head Bream also known as 'Dorada' in Spanish – ensure it is gutted and scaled
- 3 cloves Garlic
- 2 red Chillies
- 250 g Cherry Tomatoes we used heritage but any good cherry tomato is good
- 1 bunch Flat Leaf Parsley roughly chopped
- 2 tbsp Olive Oil don't use extra virgin, it isn't worth it!
- 400 ml Water
Instructions
- Put the sauté pan on a medium heat and add the olive oil. When the oil is hot add the Gilt Head Bream (dorada) and begin to brown on the first side
- Whilst the fish browns on the first side, chop the 3 cloves of garlic and add to the pan
- After about 2 minutes the fish will have browned, turn it over to brown on the other side
- Whilst the fish begins to brown on its second side, chop the chillies. Don't worry about deseeding the chillies, just chop and chuck in the pan!
- Half the cherry tomatoes and throw them in the pan too. Add the water and the parsley and put the lid on
- Put a timer on for 15 minutes, sit down and enjoy a glass of wine.
- After 15 minutes, your work is done! Serve with crusty bread and enjoy!
Nutrition
Calories: 165kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 42mg | Potassium: 448mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3012IU | Vitamin C: 69mg | Calcium: 67mg | Iron: 3mg