This simple – and wonderfully named! – dish from Campania shows you just how easy it is to cook fish. The bream simmers in a delicious tomato, garlic and chilli...
This simple – and wonderfully named! – dish from Campania shows you just how easy it is to cook fish. The bream simmers in a delicious tomato, garlic and chilli broth, gently steaming until it’s cooked to perfection. A quick, easy and affordable way to transport yourself to the Amalfi Coast.
Score slashes about 1.5cm apart on each side of the fish and season with salt and pepper. Stuff the cavity with the parsley stalks, then add the lemon juice.
Add the oil to a large, highsided frying pan (one with a lid) or shallow casserole over a medium heat. Once hot, add the garlic and chilli and sizzle for 30 seconds. Carefully put the fish in the centre and the tomatoes around it. Pour in the wine and 100ml water, then cover and simmer for 12-15 minutes until the flesh flakes off the bone.
Lift the fish onto a plate and cover with foil to keep warm. Add the capers (if using) to the pan, turn up the heat and simmer, uncovered, for 5 minutes to reduce the sauce. Taste and season with salt and pepper, then stir in the parsley leaves. Return the fish to the pan and bring to the table, or transfer it all to a serving platter and serve with crusty bread, if you like.