{"id":4048,"date":"2026-10-31T11:49:16","date_gmt":"2026-10-31T11:49:16","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=4048"},"modified":"2026-10-31T11:49:16","modified_gmt":"2026-10-31T11:49:16","slug":"filleti-di-branzino-in-acqua-pazza-a-modo-mio-sea-bass-fillets-in-crazy-water-my-way","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/filleti-di-branzino-in-acqua-pazza-a-modo-mio-sea-bass-fillets-in-crazy-water-my-way\/","title":{"rendered":"Filleti di Branzino in Acqua Pazza a Modo Mio \/ Sea Bass Fillets in Crazy Water &#8211; My Way"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves two as a main course:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">1 sea bass, about 900g &#8211; 1.1 kg in weight, filleted and skin taken off (ask your fishmonger to do it for you)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">half a red onion, thinly sliced in half moons<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2-3 garlic cloves, peeled and lightly pressed with a knife or the back of your hand<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">8-10 small red tomatoes: Piccadilly or Cherry Tomato<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a teaspoon of capers, if in salt soak them in cold water for 30-40 minutes first<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a teaspoon of good olives (optional), I use Ligurian Olive Taggiasche<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">half a glass of white wine <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">small piece of chilli pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">fresh basil leaves, a handful<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a teaspoon of fresh parsley leaves, chopped <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">olive oil for frying<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Rinse the fish fillets under cold running water. Pat dry and run your fingers along the flesh, checking for any bones left.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a shallow pan (for which you have a lid) heat up 2-3 tablespoon of olive oil. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the onions, season them with some salt and soften for about 5 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the garlic, give the onions a stir and continue cooking for a further 5 minutes, making sure not to colour the ingredients too much.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cut the tomatoes in half and add them into the pan seasoning them with some salt. After about 5 minutes pour in the white wine and simmer the ingredients until the tomatoes turn soft (I like to squeeze some of them with a fork to release more juice) about 15 minutes. Cover with the lid if the liquid evaporates too quickly. Add a drop of water if needed. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now neatly arrange the fish fillets in the pan (season them with a pinch of salt and a pinch of black pepper), add the drained capers, olives if using and half the quantity of the parsley. Cover the pan with the lid and cook gently until the fillets are tender but cooked through, turning them once halfway through the cooking time. The timing will depend on the weight and the thickness of the fish, so check on your filets after about 5 minutes to see if they are ready for turning over.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Taste the sauce and season if needed. Towards the last two minutes of the cooking stir in the torn in your hands fresh basil leaves. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Decorate with the remaining chopped parsley and serve immediately. To accompany the dish you could think of roast potatoes, plain boiled potatoes to absorb the juices, perhaps grilled aubergines or courgettes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves two as a main course: 1 sea bass, about 900g &#8211; 1.1 kg in weight, filleted and skin taken off (ask your fishmonger to do it for you) half a red onion, thinly sliced in half moons 2-3 garlic cloves, peeled and lightly pressed with a knife or the back of your hand 8-10 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/filleti-di-branzino-in-acqua-pazza-a-modo-mio-sea-bass-fillets-in-crazy-water-my-way\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Filleti di Branzino in Acqua Pazza a Modo Mio \/ Sea Bass Fillets in Crazy Water &#8211; My Way&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":4094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[785,786,787,788,789,790],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/4048"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=4048"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/4048\/revisions"}],"predecessor-version":[{"id":4097,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/4048\/revisions\/4097"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/4094"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=4048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=4048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=4048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}