Gf Pesce All' Acqua Pazza* Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Rinse the fresh fish under cold water and pat dry. Chop the escarole and garlic. Slice the Piennolo tomatoes in half.

2. 2

   Sauté the Garlic

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

3. 3

   Cook the Tomatoes

   Add the Piennolo tomatoes to the skillet and season with sea salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to soften.

4. 4

   Add the Escarole

   Stir in the chopped escarole and cook until it wilts, about 3-4 minutes.

5. 5

   Cook the Fish

   Make space in the skillet and place the fish on top of the tomato and escarole mixture. Cover the skillet and cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

6. 6

   Finish and Serve

   Sprinkle fresh basil over the dish before serving. Serve the fish with the tomato and escarole mixture on the side.