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.