Pesce all'Acqua Pazza

We've been making a lot of fish lately and I absolutely love it! Emily has started liking more as well and I learned if I add pasta, everyone will eat it! This one was so delish, so light and so perfect as a summer dish!

Lately I've just been getting on the NYT Cooking app and typing in what I have. I searched for cod and I also had a lot of baby tomatoes so I landed on the Pesce all/Acqua Pazza or as us normal folk say, Fish with White Wine and Cherry Tomatoes. It was packed with flavor yet was so light and refreshing. 

This is "Tom and Gail" from Top Chef checking out my dish in the kitchen and giving me critiques. Our oven also stopped working this summer so I had a couple weeks without, enter lots of air fryer veggies!

Also, I really love everything better goods is making at Walmart.. the pastas are ALL good. Especially this one...

Ingredients

4 (8-ounce) skinless white fish fillets, such as cod or halibut, preferably of an even thickness

Kosher salt and black pepper

¼ cup extra-virgin olive oil

1 small yellow onion, minced

4 garlic cloves, thinly sliced

¼ teaspoon red-pepper flakes 

4 cups cherry tomatoes

½ cup white wine

½ teaspoon granulated sugar (optional)

3 to 4 basil leaves, torn into small pieces

Preparation

Step 1

Season the fish with salt and pepper on both sides. Heat a cast-iron skillet over high and add the oil, tilting the pan to coat. Add the fish fillets and cook for about 1 minute, until you can easily slide a spatula underneath to release the fish. Transfer fish, cooked-side up, to a rimmed plate.

Step 2

Lower the heat to medium. Add the onion, garlic and red-pepper flakes to the skillet and cook for 5 minutes, stirring occasionally, until onion is translucent and garlic begins to brown. Add tomatoes, white wine and sugar (if using). Cover the skillet and cook for 5 minutes, until tomatoes begin to burst.

Step 3

Uncover and add ½ cup water plus 1 teaspoon salt. Increase heat to medium-high and cook for an additional 5 minutes, stirring occasionally.

Step 4

Carefully place the fish on top of the sauce, cooked-side up, along with any liquid from the dish. Cover and cook for 3 to 4 minutes, until the fish is opaque and just cooked through.

Step 5

Remove from heat and garnish with fresh torn basil. To serve, spoon the burst tomatoes into a dish, place the fish on top and add the broth on top.

Emmy approved! Sans tomatoes :) XOXO 

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