1 900 gr sea bass, cleaned and scaled
1 bunch of cherry tomatoes
1 garlic clove
2 glasses of water
1 vegetable ginger stock-cube
1 chili pepper
Extra virgin olive oil
Salt, pepper
Parsley
Created By Chef Antonella Iannone
Preparation
Wash the fish under cold water.
Dry the fish cavities with paper towel.
Place the fish in a pan greased with extra virgin olive oil.
Put the peeled and crushed garlic clove inside the fish belly.
Chop the parsley and cut the tomatoes into fourths.
Add the parsley, the tomatoes, the stock-cube, the chili pepper and the water to the pan.
Cover the pan and cooked over gentle heat for about 15 minutes from when it starts boiling.
Once cooked, remove the fish and let the cooking sauce reduce well.
