Bream in Crazy Water – Goldbrasse

For the orata all’acqua pazza, heat the olive oil. Lightly dredge dorado in flour on both sides, tap off excess flour and place fish in the oil. Brown on both sides. Then add chopped garlic, quartered tomatoes, half of the plucked basil, chili pepper and some coarse sea salt. Allow everything to infuse briefly. Pour in about 400 ml of water. Bring to a boil, reduce the heat, cover and let the bream simmer for 20 minutes. Turn the fish halfway through the cooking time. Lift fish out of pan and place on a preheated platter. Reduce sauce again over highest heat to about two-thirds, stir in the rest of the plucked basil leaves, and pour sauce over fish.

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