The snapper in a pan with crazy water is a recipe that encapsulates all the freshness of the sea, perfect for those looking for a tasty, healthy, and simple dish to prepare. With a few ingredients and in half an hour, you will be able to bring to the table a dish that smells of the sea and tradition, capable of surprising every palate. Don’t be fooled by its simplicity: the combination of fresh fish, cherry tomatoes, garlic, oil, and a touch of parsley creates an explosion of flavors that will make you want to make it every time.
Legend has it that this dish was born on the Campania coast, where fishermen, after a long day at sea, cooked the freshly caught fish with sea water and very fresh ingredients, creating a simple yet flavorful dish.
Needless to say, other types of fish, such as sea bass and bream, can also be used, and the dish can be accompanied by a side of potatoes, but also an excellent bruschetta for soaking up the sauce is not bad at all!
And so let’s prepare the snapper in a pan with crazy water together.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 358.99 (Kcal)
- Carbohydrates 5.28 (g) of which sugars 6.29 (g)
- Proteins 29.31 (g)
- Fat 25.44 (g) of which saturated 2.74 (g)of which unsaturated 0.00 (g)
- Fibers 0.57 (g)
- Sodium 225.16 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.65 lb snapper
- 1/2 cup water
- 2.7 tbsp extra virgin olive oil
- 5 cherry tomatoes
- parsley
- garlic powder (or fresh)
- salt
Steps
Have the snapper gutted and scaled at the fish market; at home, you will only need to rinse it well.
Place the snapper in the pan and drizzle with 1/4 cup of water.
Also add the oil.
Season with washed and halved cherry tomatoes, fresh parsley, and oregano.
Cover the pan and cook over medium heat for about 15 minutes.
Add powdered garlic or, if fresh, sliced garlic.
Pour in the remaining water and continue cooking for another 15 minutes or so.
Occasionally, during cooking, baste the snapper with the broth.
Salt towards the end and turn off the heat.
Serve the snapper on a serving platter with the broth, tomatoes, and some freshly chopped parsley. Or, if you prefer, debone it first and serve.
Extra Tip:
If the tomatoes don’t release a lot of juice, add the tip of a teaspoon of tomato paste.
If the tomatoes don’t release a lot of juice, add the tip of a teaspoon of tomato paste.
