Simple Way to Prepare Jamie Oliver Delicious Acqua Pazza Using Fish Fillets

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, delicious acqua pazza using fish fillets. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Delicious Acqua Pazza Using Fish Fillets is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Delicious Acqua Pazza Using Fish Fillets is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have delicious acqua pazza using fish fillets using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Delicious Acqua Pazza Using Fish Fillets:

1. Prepare 2 Alphonsino (or sea bass and cod)
2. Take 10 Clams
3. Prepare 1 clove Garlic (finely chopped)
4. Take 6 ★ Cherry tomatoes (small)
5. Get 1 dash ★ Italian parsley
6. Get 4 ★ Black olives
7. Get 1 dash ★ Oregano (dried)
8. Get 1 dash ★ Thyme (dried)
9. Take 150 ml ★ Water
10. Take 50 ml ★ White wine

Instructions to make Delicious Acqua Pazza Using Fish Fillets:

1. Sprinkle salt over the alphonsino fillets and set aside for about 15 minutes.
2. Cut the cherry tomatoes in half. Slice the olives. Roughly chop the Italian parsley. Finely chop the garlic.
3. Pat the [1] fish filets dry with a paper towel.
4. Pour a generous amount of olive oil (not listed in the ingredients) into a deep frying pan and add the garlic to infuse the oil.
5. Place the fish fillets with the skin sides down. Fry over a medium heat to prevent the garlic from burning (you don't need to thoroughly cook the fillets at this point).
6. Once the fish skin is crispy and golden brown, add all of the ★ ingredients. Cover with a lid and steam the contents in the pan (add 1/2 the amount of the parsley).
7. Once the clams open and the olive oil and water have emulsified, taste and season with salt, if necessary (keep in mind that the clams and fish are quite salty).
8. Garnish with the remaining parsley and serve.

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