Sea bream with tomatoes at acqua pazza

2_07294 In ACQUA PAZZA BREAM with CHERRY TOMATOES INGREDIENTS for 4 PEOPLE and 4 orate portion drawn, 2 cloves of garlic, 3 sprigs of parsley, 600 g of cherry tomatoes, a litre of water, 4 tablespoons olive oil, 2 chillies, a pinch of salt.

The Squamate bream with the knife, starting at the tail and back towards the head.

Delete with a pair of scissors the fins and tails intact.

Wash fish under running water and place in a pan, preferably edge oval sides.

Pour over the water so that fish are covered.

Wash the peppers, remove the seeds and cut them with scissors, ring.

Add them to the pan of fish with the crushed garlic cloves but not peeled.

Wash the sprigs of parsley, dry with kitchen paper.

Remove the leaves from the stems, keep them aside.

Put the pan of stalks of parsley, salt and oil.

Add the tomatoes, washed and dried.

Cover with the lid and bring the water to a boil.

Bake in moderate heat for about 15 minutes.

When cooked, remove the fish and tomatoes from pan with a slotted spoon.

Put them in 4 holsters possibly ovals.

Cover the dish with aluminum foil, to keep the fish warm.

Turn up the heat under the saucepan and let the liquid evaporate, so 10 minutes.

The cooking liquid must shrink and thicken slightly.

Remove the garlic and the stems of prezzelo; split hot liquid in the plates, pouring it over the fish.

Complete the dishes with the leaves of parsley kept aside and chop.

Serve immediately.