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Black Seabass Acqua Pazza

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Kettlebottom Outdoor Pursuits Cooking the Catch. Mariella prepares a Sicilian black seabass acqua pazza.
  Black seabass 2 , cleaned, washed and dried with heads on
  Wild tomatoes 3 Medium, peeled, seeded and chopped
  Garlic cloves 4 , chopped
  Sea salt 2 Teaspoon
  Black pepper 1 Teaspoon
  Parsley 1⁄2 Cup (8 tbs), freshly cut
  White wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Olive oil 1⁄2 Cup (8 tbs)

1. In a shallow large pan, mix the white wine, water and olive oil.
2. Add the tomatoes and scatter the garlic and parsley.
3. Arrange the 2 cleaned whole fish (with fins trimmed and patted dry) to the pan and turn a couple of times to coat with the marinade.
4. Season with a generous sprinkling of sea salt and freshly cracked black pepper. Cover the pan with a tight fitting lid.
5. Place on the stove on high flame. As soon as the liquid starts to boil, reduce heat to medium low and let the fish simmer for 10-15 minutes
6. While on simmer, uncover a couple of times and baste the fish with the sauce in the pan.
7. When the fish is white and flaky, it is ready to serve.

8. Make a bed of hot cooked and drained spaghetti or linguini on a large platter and arrange the sea bass on top. Pour the sauce over the fish and pasta.
9. Serve garnished with parsley if you like and accompany with a good Italian white wine!

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 414 Calories from Fat 202

% Daily Value*

Total Fat 23 g35%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 92.9 mg31%

Sodium 674.2 mg28.1%

Total Carbohydrates 5 g1.5%

Dietary Fiber 1.2 g4.7%

Sugars 1.9 g

Protein 43 g85.4%

Vitamin A 27% Vitamin C 25.6%

Calcium 4.6% Iron 8.7%

*Based on a 2000 Calorie diet

Black Seabass Acqua Pazza Recipe Video