Acqua Pazza

Ingredients

• 1.5 pounds fish
• 2 cups cherry tomatoes
• 4 pieces garlic
• 2 tablespoons olive oil
• 1 cup kalamata olives
• 2 tablespoons capers
• 0.5 cup parsley
• 1 piece lemon
• 1 cup vegetable broth
• 0.5 cup white wine
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Prepare the fish fillets by patting them dry and seasoning both sides with salt and pepper.
2. 2In a large skillet, heat the olive oil over medium heat. Add garlic cloves and sauté until fragrant, about 1 minute.
3. 3Add the cherry tomatoes to the skillet and cook until they start to burst, about 5 minutes, stirring occasionally.
4. 4Stir in the kalamata olives, capers, and vegetable broth. Bring the mixture to a simmer.
5. 5Carefully place the fish fillets into the skillet, spooning some of the tomato mixture over the fish.
6. 6Pour the white wine around the fish. Cover and simmer gently, until the fish is cooked through, about 10-12 minutes.
7. 7While the fish is cooking, zest the lemon and squeeze its juice, setting both aside.
8. 8Once the fish is done, remove it from the skillet and set on a serving dish. Increase the heat under the skillet to reduce the sauce slightly, about 3 minutes.
9. 9Remove the skillet from the heat and stir in the lemon zest, lemon juice, and fresh parsley.
10. 10Taste the sauce and adjust seasoning with salt and pepper if necessary.
11. 11Pour the sauce over the fish fillets and serve immediately.
12. 12Garnish with additional fresh parsley if desired.