Branzino all'acqua pazza

Acqua pazza, literally crazy water, is a light broth, especially prepared in South Italy to oven bake fish.

This broth is perfect for white fish (sea bass, sea bream, snapper, monkfish, tub fish). It is very light but deeply tasteful.

1 sea bass

unpeeled clove of garlic

10 cherry tomatoes
white wine

parsley sprig
thyme sprig

salt

evo oil

Preheat the oven to 200 C. Set the fish in a oven pan with the cherry tomatoes, the unpeeled clove of garlic (I prefer unpeeled because I do not like the strong garlic taste for my broth), some parsley and thyme sprigs, salt, evo oil and 1/2 glass white wine and cook for 20/25 min.

Fillet and serve with the warm broth.