Great recipe for smaller “pan fish”

Pesce Aqua Pazza (for 4 servings)

• 4 whole (head included) seabass, approx. 2.5 lbs., gutted, scaled, washed and dryed
• 3-4 garlic cloves, chopped fine
• 1/4 cup parsley, chopped
• 1 lb. cherry tomatoes: squeeze to remove seeds and cut in half
• 1/4 cup water
• 1/4 cup extra virgin olive oil
• 1/4 cup dry white wine
• sea salt
• black pepper to taste

1. Use a large round skillet with a lid. Place fish in pan and add water, oil, and wine and sprinkle parsley, garlic, and cherry tomatoes.
2. Cover pan with lid and cook on med high until liquid boils, then turn down to med.low and cook for 20 to 30 minutes, depending on thickness of fish. Fish should be white and flakey with fork.
3. If liquid is too thick, add equal parts of water, oil and wine. If liquid too watery, remove lid and cook med to thicken. Pasta can be cooked on the side and served covered with broth from fish.