Pesce all’Acqua Pazza
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 38
- Cholesterol
- 85
- Sodium
- 1012
- Total: 45 min
- Active: 30 min
Ingredients
1/4 cup olive oil, plus more for serving
2 small shallots, thinly sliced
1 medium fennel bulb, halved and thinly sliced, 1/4 cup fronds reserved for serving
1 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
Kosher salt
2/3 cup dry white wine
One 14-ounce can cherry tomatoes
2 tablespoons capers
Four 6-ounce fillets skinless halibut or other flaky white fish
1/2 cup fresh Italian parsley leaves
1/4 cup celery leaves
2 teaspoons grated lemon zest
Toasted crusty bread, for serving
Directions
- Heat 3 tablespoons of the olive oil in a large high-sided skillet over medium heat. Add the shallots and fennel and cook, stirring occasionally, until tender and translucent but not browned, about 5 minutes. Add the crushed red pepper flakes, garlic and 1/2 teaspoon salt; continue to cook until the garlic is just tender and fragrant, 1 to 2 minutes more. Stir in the white wine and cook until it’s almost all absorbed, 1 to 2 minutes. Stir in the cherry tomatoes, capers, 1/2 teaspoon salt and 1/2 cup water; bring to a simmer.
- Meanwhile, season both sides of the halibut with a couple pinches of salt. Carefully nestle the fish in the simmering sauce. Cover with a tight-fitting lid, then reduce the heat to medium low. Cook until the fish is just cooked through and the sauce has reduced slightly, 12 to 15 minutes.
- Meanwhile, toss the parsley, celery leaves, lemon zest, reserved fennel fronds and remaining 1 tablespoon olive oil in a small bowl until well combined.
- Uncover and taste the sauce for seasoning; add more salt if needed. Top with the herb salad and drizzle with olive oil. Serve with toasted crusty bread for dipping.