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italian baked sea bass in crazy water

italian baked sea bass in crazy water

👨‍🍳 Chefy Tip: Don't stir after you add the fish. Let one side build a crust undisturbed for 3 minutes before the oven — that's what gives it texture.

Serves
2
Prep
10 min
Cook
20 min
Difficulty
Easy
Cost
Moderate
Calories
340
Carbs
8g
Protein
38g
Fat
14g

Flavor Profile

🐟 Delicate and clean from fresh sea bass
🍅 Sweet and acidic from burst cherry tomatoes
🍷 Bright and crisp from dry white wine
🫒 Briny and sharp from capers
🌿 Fresh and aromatic from basil

Ingredients

🐟 2 sea bass fillets (6 oz each)
🍅 1.5 cups cherry tomatoes, halved
🧄 4 cloves garlic, sliced
🍷 1/2 cup dry white wine
🫒 2 tbsp capers
🛢️ 3 tbsp extra virgin olive oil
🌿 Fresh basil leaves
🧂 1 tsp sea salt
🌶️ 1/4 tsp chili flakes
💧 1/2 cup water

Instructions

01

Preheat oven to 400°F. Heat olive oil in an oven-safe skillet over medium heat. Sauté garlic and chili flakes 1 minute.

02

Add cherry tomatoes and cook 3 minutes until bursting. Add wine, water, and capers.

03

Nestle seasoned sea bass into the broth and transfer skillet to oven. Bake 12-15 minutes until fish flakes easily.

04

Garnish with fresh basil and a drizzle of olive oil. Serve with the broth.

🧬 Food Science

Acqua pazza translates to 'crazy water' — the name comes from Neapolitan fishermen who cooked their catch directly in seawater seasoned with whatever was available. Sea bass is rich in selenium, a mineral critical for thyroid function.

Pair It

🥂 A chilled Falanghina or Vermentino complements the delicate broth beautifully.
🍽️ Serve with roasted fingerling potatoes or white beans for a classic Italian pairing.