{"id":16564,"date":"2025-06-24T10:31:52","date_gmt":"2025-06-24T08:31:52","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/white-fish-acqua-pazza-light-neapolitan-video-recipe-in-3-minutes\/"},"modified":"2026-08-23T15:22:17","modified_gmt":"2026-08-23T13:22:17","slug":"white-fish-acqua-pazza-light-neapolitan-video-recipe-in-3-minutes","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/white-fish-acqua-pazza-light-neapolitan-video-recipe-in-3-minutes\/","title":{"rendered":"White fish acqua pazza: light Neapolitan video recipe in 3 minutes"},"content":{"rendered":"<p>The <strong>white fish <em>acqua pazza<\/em><\/strong>, or <em>crazy water fish<\/em>, is a <strong>light and quick Neapolitan recipe<\/strong> in which sea bass, sea bream, or another lean fillet is gently poached in a lively broth of <strong>dry white wine, cherry tomatoes, and extra virgin olive oil<\/strong>. Born in the Gulf of Naples, where fishermen cooked their catch with tomatoes and seawater\u2014cheaper than salt\u2014this technique concentrates Mediterranean flavor in less than ten minutes and fits perfectly into a <strong>bikini-ready diet<\/strong> thanks to its lean proteins and low calories. The final touch of <strong>fresh basil<\/strong> and <strong>lemon zest<\/strong> perfumes the dish and underscores that \u201ccrazy\u201d and aromatic character that makes it so attractive to those looking for a <strong>healthy Italian recipe<\/strong> with restaurant-quality results.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the steps to prepare <strong>white fish <em>acqua pazza<\/em><\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong><br \/>\n<div id=\"erdyt-6a8bafaf1cc02\" data-id=\"3EpP2wYW2Rc\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-3EpP2wYW2Rc-6a8bafaf1cc02\" data-vid=\"3EpP2wYW2Rc\"   data-src=\"https:\/\/www.youtube.com\/embed\/3EpP2wYW2Rc?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"White fish acqua pazza: light Neapolitan video recipe in 3 minutes ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/3EpP2wYW2Rc\/hqdefault.jpg\"  alt=\"White fish acqua pazza: light Neapolitan video recipe in 3 minutes ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"White fish acqua pazza: light Neapolitan video recipe in 3 minutes - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/3EpP2wYW2Rc\/hqdefault.jpg\",\"uploadDate\":\"2025-06-24T10:31:52+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/3EpP2wYW2Rc?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=3EpP2wYW2Rc\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/p>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients for white fish <em>acqua pazza<\/em><\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 5 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 8 min<\/p>\n<ul>\n<li>2 sea bass fillets (150 \u2013 180 g each)<\/li>\n<li>250 g colorful cherry tomatoes<\/li>\n<li>100 ml dry white wine<\/li>\n<li>1\u20132 tablespoons extra virgin olive oil<\/li>\n<li>1 garlic clove<\/li>\n<li>\u00bd lemon (zest)<\/li>\n<li>Fresh basil leaves<\/li>\n<li>Fresh parsley sprigs<\/li>\n<li>Salt and black pepper to taste<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"White fish acqua pazza: light Neapolitan video recipe in 3 minutes ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14316 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/06\/Pescado-Blanco-al-Acqua-Pazza-1.jpg\"  alt=\"White fish acqua pazza: light Neapolitan video recipe in 3 minutes ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/06\/Pescado-Blanco-al-Acqua-Pazza-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/06\/Pescado-Blanco-al-Acqua-Pazza-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/06\/Pescado-Blanco-al-Acqua-Pazza-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare white fish <em>acqua pazza<\/em><\/strong><\/h3>\n<h4><strong>Brown the garlic and infuse the oil<\/strong><\/h4>\n<p>In a wide pan, heat the oil with a garlic clove, a sprig of parsley, and another of basil to infuse; remove the herbs and garlic as soon as they start to brown.<\/p>\n<h4><strong>Release the tomato juices and deglaze with wine<\/strong><\/h4>\n<p>Add the halved cherry tomatoes, season with salt and pepper, and let them sizzle for a minute. Pour in the white wine and let it bubble: the \u201ccrazy\u201d broth is formed solely by the wine and the juices from the tomatoes.<\/p>\n<h4><strong>Cook the sea bass for 90 s and let rest with basil<\/strong><\/h4>\n<p>Place the fillets skin-side up, cover, and cook for only 1 min 30 s over medium-high heat. Remove the pan from the heat, immediately add a few fresh basil leaves, and cover again; let it rest for 1 min so the residual heat finishes the cooking and infuses the aroma.<\/p>\n<h4><strong>Add freshness and serve<\/strong><\/h4>\n<p>Uncover, sprinkle with the lemon zest and the hand-chopped parsley. Serve the sea bass bathed in its clear, aromatic broth.<\/p>\n<hr \/>\n<h3><strong>Tips and tricks for a perfect white fish <em>acqua pazza<\/em><\/strong><\/h3>\n<h4><strong>Only wine, no water<\/strong><\/h4>\n<p>The broth is formed with the wine and the tomato juices; adding water would dilute the flavor and ruin the lightness of the dish.<\/p>\n<h4><strong>Express cooking<\/strong><\/h4>\n<p>A minute and a half is enough for the sea bass to be juicy; the covered resting time finishes the cooking and locks in the aromas without drying it out.<\/p>\n<h4><strong>Zest at the end<\/strong><\/h4>\n<p>Adding the lemon off the heat keeps the essential oils and provides a citrus touch without bitterness.<\/p>\n<h4><strong>Pre-aromatized oil<\/strong><\/h4>\n<p>Infusing the oil with whole garlic and herbs prevents chopped leaves from burning and keeps the broth&#8217;s color clean.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use another white fish?<\/h4>\n<p style=\"font-family: 'Jost',sans-serif; font-size: 16px; margin-top: 5px;\">Yes: sea bream, hake, or croaker work just as well; adjust the time according to thickness.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can the wine be omitted?<\/h4>\n<p style=\"font-family: 'Jost',sans-serif; font-size: 16px; margin-top: 5px;\">Substitute it with light fish stock; you will lose the acidic nuance but it will still be tasty.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Is the oil very fattening?<\/h4>\n<p style=\"font-family: 'Jost',sans-serif; font-size: 16px; margin-top: 5px;\">Only 1\u20132 tablespoons are used; the recipe is around 240 kcal per serving.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\":\"https:\/\/schema.org\",\n  \"@type\":\"FAQPage\",\n  \"mainEntity\":[\n    {\n      \"@type\":\"Question\",\n      \"name\":\"Can I use another white fish?\",\n      \"acceptedAnswer\":{\n        \"@type\":\"Answer\",\n        \"text\":\"Yes: sea bream, hake, or croaker work just as well; adjust the time according to thickness.\"\n      }\n    },\n    {\n      \"@type\":\"Question\",\n      \"name\":\"Can the wine be omitted?\",\n      \"acceptedAnswer\":{\n        \"@type\":\"Answer\",\n        \"text\":\"Substitute it with light fish stock; you will lose the acidic nuance but it will still be tasty.\"\n      }\n    },\n    {\n      \"@type\":\"Question\",\n      \"name\":\"Is the oil very fattening?\",\n      \"acceptedAnswer\":{\n        \"@type\":\"Answer\",\n        \"text\":\"Only 1\u20132 tablespoons are used; the recipe is around 240 kcal per serving.\"\n      }\n    }\n  ]\n}\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/dorada-al-horno-orata-alla-ligure\/\" target=\"_new\" rel=\"noopener\">Baked sea bream (orata alla ligure)<\/a><\/strong>: light fish with tomato and olives.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pez-espada-a-la-siciliana-pesce-spada-alla-siciliana-2\/\" target=\"_new\" rel=\"noopener\">Sicilian-style swordfish<\/a><\/strong>: fillet with capers, olives, and lemon.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/verduras-gratinadas\/\" target=\"_new\" rel=\"noopener\">Gratin vegetables with spinach cream<\/a><\/strong>: the perfect light side dish.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your white fish <em>acqua pazza<\/em>!<\/strong><\/h3>\n<p>A quick, fragrant, and healthy dish that proves Neapolitan cuisine is pure simplicity.<br \/>\nTell me in the comments how it turned out and share your photos: I would love to see your version.<\/p>\n<p>If you liked it, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and follow my adventures on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a>.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"14320\">\n<h2 class=\"vrtl-recipe__title\">White fish acqua pazza<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"White fish acqua pazza: light Neapolitan video recipe in 3 minutes ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/06\/Pescado-Blanco-al-Acqua-Pazza.jpg\"  alt=\"White fish acqua pazza: light Neapolitan video recipe in 3 minutes ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A light and quick Neapolitan recipe where sea bass, sea bream, or another lean fillet is gently poached in a lively broth of dry white wine, cherry tomatoes, and extra virgin olive oil.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Main course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">5 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">8 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">13 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">240 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">low calorie, dietary<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Equipment<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Knife and cutting board, Spatula, Fine grater, Large skillet with lid<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">sea bass fillets 150\u2013180 g each<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">250<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">assorted cherry tomatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">\u20132 tablespoons extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Zest of \u00bd lemon<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh basil leaves to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh chopped parsley to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt and black pepper to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Heat the oil in a large skillet and add the garlic clove along with a sprig of parsley to infuse the flavor.<\/li>\n<li class=\"vrtl-recipe__step\">Remove the garlic and parsley when they begin to brown so the oil keeps the aroma without burning.<\/li>\n<li class=\"vrtl-recipe__step\">Add the halved cherry tomatoes, season with salt and pepper, and let them release their juices for 1 minute over medium heat.<\/li>\n<li class=\"vrtl-recipe__step\">Pour in the dry white wine and let it boil for 30 seconds to form the \u201ccrazy\u201d broth.<\/li>\n<li class=\"vrtl-recipe__step\">Place the fillets skin-side up, cover the skillet, and cook for 1 minute and 30 seconds over medium-high heat.<\/li>\n<li class=\"vrtl-recipe__step\">Remove the skillet from the heat, add the fresh basil leaves, cover again, and let it rest for 1 minute to finish cooking.<\/li>\n<li class=\"vrtl-recipe__step\">Uncover, sprinkle with the lemon zest and chopped parsley; adjust salt and pepper if necessary.<\/li>\n<li class=\"vrtl-recipe__step\">Serve the sea bass immediately, drizzled with its clear, aromatic broth and accompanied by the cherry tomatoes.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>No water is added; the broth forms on its own from the wine and tomato juices.<br \/>\nThe brief cooking time keeps the fish juicy.<br \/>\nIdeal for a Mediterranean diet, approximately 240 kcal per serving.<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/3EpP2wYW2Rc\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The white fish acqua pazza, or crazy water fish, is a light and quick Neapolitan recipe in which sea bass, sea bream, or another lean fillet is gently poached in a lively broth of dry white wine, cherry tomatoes, and extra virgin olive oil. Born in the Gulf of Naples, where fishermen cooked their catch with tomatoes and seawater\u2014cheaper than salt\u2014this technique concentrates Mediterranean flavor in less than ten minutes and fits perfectly into a bikini-ready diet thanks to its lean proteins and low calories. The final touch of fresh basil and lemon zest perfumes the dish and underscores that \u201ccrazy\u201d and aromatic character that makes it so attractive to those looking for a healthy Italian recipe with restaurant-quality results. Watch the video with all the steps Below you can see the video with all the steps to prepare white fish acqua pazza in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! Main ingredients for white fish acqua pazza For 2 people &#x23f1; Preparation time: 5 min &#x23f1; Cooking time: 8 min 2 sea bass fillets (150 \u2013 180 g each) 250 g colorful cherry tomatoes 100 ml dry white wine 1\u20132 tablespoons extra virgin olive oil 1 garlic clove \u00bd lemon (zest) Fresh basil leaves Fresh parsley sprigs Salt and black pepper to taste Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. How to prepare white fish acqua pazza Brown the garlic and infuse the oil In a wide pan, heat the oil with a garlic clove, a sprig of parsley, and another of basil to infuse; remove the herbs and garlic as soon as they start to brown. Release the tomato juices and deglaze with wine Add the halved cherry tomatoes, season with salt and pepper, and let them sizzle for a minute. Pour in the white wine and let it bubble: the \u201ccrazy\u201d broth is formed solely by the wine and the juices from the tomatoes. Cook the sea bass for 90 s and let rest with basil Place the fillets skin-side up, cover, and cook for only 1 min 30 s over medium-high heat. Remove the pan from the heat, immediately add a few fresh basil leaves, and cover again; let it rest for 1 min so the residual heat finishes the cooking and infuses the aroma. Add freshness and serve Uncover, sprinkle with the lemon zest and the hand-chopped parsley. Serve the sea bass bathed in its clear, aromatic broth. Tips and tricks for a perfect white fish acqua pazza Only wine, no water The broth is formed with the wine and the tomato juices; adding water would dilute the flavor and ruin the lightness of the dish. Express cooking A minute and a half is enough for the sea bass to be juicy; the covered resting time finishes the cooking and locks in the aromas without drying it out. Zest at the end Adding the lemon off the heat keeps the essential oils and provides a citrus touch without bitterness. Pre-aromatized oil Infusing the oil with whole garlic and herbs prevents chopped leaves from burning and keeps the broth&#8217;s color clean. Frequently Asked Questions Can I use another white fish? Yes: sea bream, hake, or croaker work just as well; adjust the time according to thickness. Can the wine be omitted? Substitute it with light fish stock; you will lose the acidic nuance but it will still be tasty. Is the oil very fattening? Only 1\u20132 tablespoons are used; the recipe is around 240 kcal per serving. Related recipes you will love Baked sea bream (orata alla ligure): light fish with tomato and olives. Sicilian-style swordfish: fillet with capers, olives, and lemon. Gratin vegetables with spinach cream: the perfect light side dish. Enjoy your white fish acqua pazza! A quick, fragrant, and healthy dish that proves Neapolitan cuisine is pure simplicity. Tell me in the comments how it turned out and share your photos: I would love to see your version. If you liked it, subscribe to my YouTube channel and follow my adventures on Instagram. Bon app\u00e9tit! White fish acqua pazza A light and quick Neapolitan recipe where sea bass, sea bream, or another lean fillet is gently poached in a lively broth of dry white wine, cherry tomatoes, and extra virgin olive oil. DishMain course CuisineItalian Preparation time5 minutes Cooking time8 minutes Total time13 minutes Servings2 Calories240 kcal AuthorMia Villar Raurich Tagslow calorie, dietary EquipmentKnife and cutting board, Spatula, Fine grater, Large skillet with lid Ingredients 2 sea bass fillets 150\u2013180 g each 250 g assorted cherry tomatoes 100 ml dry white wine 1 \u20132 tablespoons extra virgin olive oil 1 garlic clove Zest of \u00bd lemon Fresh basil leaves to taste Fresh chopped parsley to taste Salt and black pepper to taste Instructions Heat the oil in a large skillet and add the garlic clove along with a sprig of parsley to infuse the flavor. Remove the garlic and parsley when they begin to brown so the oil keeps the aroma without burning. Add the halved cherry tomatoes, season with salt and pepper, and let them release their juices for 1 minute over medium heat. Pour in the dry white wine and let it boil for 30 seconds to form the \u201ccrazy\u201d broth. Place the fillets skin-side up, cover the skillet, and cook for 1 minute and 30 seconds over medium-high heat. Remove the skillet from the heat, add the fresh basil leaves, cover again, and let it rest for 1 minute to finish cooking. Uncover, sprinkle with the lemon zest and chopped parsley; adjust salt and pepper if necessary. Serve the sea bass immediately, drizzled with its clear, aromatic broth and accompanied by the cherry tomatoes. Notes No water is added; the broth forms on its own from the wine and tomato juices. The brief cooking time keeps the fish juicy. Ideal for a Mediterranean diet, approximately 240 kcal per serving. Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":14315,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,732,2894],"tags":[2767,3037,2769,2840,3044,2848],"class_list":["post-16564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-second-courses","category-step-by-step-in-three-minutes","tag-basil-3","tag-cherry-tomatoes-2","tag-lemon-2","tag-olive-oil-2","tag-white-fish","tag-white-wine-3"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>White fish acqua pazza: light Neapolitan video recipe in 3 minutes ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"White fish acqua pazza, sea bass with tomatoes and wine, ready in minutes; light Neapolitan flavor perfect for the Mediterranean diet.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/white-fish-acqua-pazza-light-neapolitan-video-recipe-in-3-minutes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"White fish acqua pazza: light Neapolitan video recipe in 3 minutes ~ La ragazza col mattarello\" \/>\n<meta property=\"og:description\" content=\"White fish acqua pazza, sea bass with tomatoes and wine, ready in minutes; 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