Aqua Pazza

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2 tablespoons olive oil

2 cloves garlic, peeled and smashed 

1 bulb fennel, halved and sliced thin 

1 red onion, halved and sliced thin 

1/2 teaspoon crushed red pepper flakes 

1 teaspoon kosher salt, divided 

1/2 cup white wine 

One 14-ounce can cherry tomatoes 

1 cup water 

2 tablespoon capers 

Two 6-ounce filets striped sea bass, skin removed (see Cook's Note)

2 tablespoons chopped fresh Italian parsley 

Extra-virgin olive oil, to finish 

Crusty bread, for serving