Sea Bass all'Acqua Pazza

Name: Sea Bass all'Acqua Pazza
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 1 carrot, cut into 4 pieces; 1 rib celery rib, cut into 4 pieces; 118 milliliters dry white wine; 5 garlic cloves, smashed; 1 teaspoon kosher salt; 2 Tbsps extra-virgin olive oil; 1 onion, quartered; 3 parsley sprigs; 0 teaspoons freshly ground pepper; 2 kilograms sea bass, cleaned and scaled; 473 milliliters water

Sea Bass all'Acqua Pazzan is a gluten free, dairy free, and primal recipe with 6 servings. This main course has 368 calories, 54g of protein, and 12g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have bay leaves, onion, celery, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

In a medium saucepan, combine the water, celery, onion, carrot, 1 parsley sprig and the salt and pepper and bring to a boil. Simmer over low heat for 20 minutes.

Ingredients you will need

Salt And Pepper

Parsley

Carrot

Celery

Onion

Water

Equipment you will use

Sauce Pan

Set the fish in an oval baking dish and make 3 crosswise slashes on each side. Stuff the fish with the garlic and the remaining 2 parsley sprigs. Strain the vegetable broth over the fish.

Ingredients you will need

Vegetable Broth

Parsley

Garlic

Fish

Equipment you will use

Baking Pan

Add the wine, bay leaves and olive oil and bake in the oven for about 45 minutes.

Ingredients you will need

Bay Leaves

Olive Oil

Wine

Equipment you will use

Oven

Serve the fish with the "crazy water."

Ingredients you will need

Water

Fish

Equipment

Oven

Sauce Pan

Baking Pan

Ingredients

Servings:

bay leaves 1

carrot, cut into 4 pieces 1rib

celery rib, cut into 4 pieces 118milliliters

dry white wine 5

garlic cloves, smashed 1teaspoon

kosher salt 2Tbsps

extra-virgin olive oil 1

onion, quartered 3

parsley sprigs 0teaspoons

freshly ground pepper 2kilograms

sea bass, cleaned and scaled 473milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.