Sea bream in ‘crazy water’

I can’t tell you why this dish is called sea bream in ‘crazy water’. Even when I tried to do a little digging via the internet, there were only articles that repeated the question surrounding the name. I can tell you, however, that this is a very good dish, with simple and clean (no crazy) flavours. Just good fresh fish, amped up a bit with garlic, parsley, tomatoes, and chilli. This dish has little to it, but you don’t need a dictionary’s worth of ingredients to make something good.

Serves 2-3, as a light dinner.

olive oil
2 cleaned and scaled whole sea bream, roughly 400g or larger (try and buy them at a roughly equal weight)
salt and pepper
6 cloves of garlic, peeled and roughly chopped
1 small red bird’s eye chilli, finely chopped (seeds removed if you prefer less heat)
10 ripe cherry tomatoes, halved
400ml of cold water
a handful of fresh parsley, roughly torn (stalks and all)

Heat up a frying pan large enough to hold the two fish beside one another over high heat, and add a lug of olive oil. Season the sea bream on both sides with salt and pepper. Add them to the pan, as well as the chilli and garlic.

Continue to cook on medium to high heat for about two minutes, before adding the tomatoes and parsley. Add the cold water, and bring to the boil before covering and turning down the heat a little.

Cook for another five minutes, before turning the fish over to cook on the other side for seven minutes. The fish should be ready when the eye has turned white and the flesh has turned tender and flakes easily.

Plate up the fish, spooning over the softened tomatoes and herbs, as well as a bit of the golden sauce that will form in the bottom of the pan. Serve immediately; I like something equally as light and simple on the side, such as a leafy salad. Enjoy!

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