Acqua Pazza Sea Bass (Spigola all'acqua pazza)

INGREDIENTS: (4 SERVINGS)
sea bass: 1 weighing 2 lbs 4 oz
very ripe cherry tomatoes: 5
garlic: 2 cloves
dry white wine: 1⁄2 glass
parsley: 1 sprig
olive oil
pepper
salt

In a fairly large pan, sauté the crushed cloves of garlic in the oil.

Once they have turned golden, remove them and add the well cleaned and washed sea bass.

Cook the fish on both sides for five minutes, then add the wine, the crushed tomatoes, the finely chopped parsley and ½ glass of hot water, salt and pepper.

Cover the pan and leave to cook for about 15 minutes.

At this point, uncover the pan and continue cooking for just a few minutes over high heat.

Serve topped with finely chopped parsley.