Preparation: 15 ‘- Cooking 20 ‘
Donna Cristina recommends savoring it with: Pinot Grigio D.O.C. – Sauvignon D.O.C. – “Riva d‘Oro” Lugana D.O.C.
Ingredients for 4 persons
1.5 kg seabass
150 g golden onions
250 g cherry tomatoes
50 ml extra virgin oil
5 basil leaves
2 cloves garlic
200 ml of water
Salt and pepper
Finely chop the onions
Clean the seabass get rid of its bones. Put aside.
In a pan, stir -fry the onion, garlic and basil in olive oil over low heat
Add the cherry tomatoes and a ladle filled with water (200 ml) and cook for 10 minutes
Immerse the already salted and peppery seabass in the “aqua pazza” (crazy water)
Finish cooking, serve.
