Italian-Style Acqua Pazza

Pat the sea bream fillets dry, then salt the flesh side generously. Let rest for 5–10 minutes.

Halve the cherry tomatoes and salt the cut sides generously. Set aside.

Wipe away the excess water released by the sea bream and tomatoes with paper towels.

Place olive oil and garlic in a cold frying pan, then arrange the sea bream skin-side down.

Turn on medium heat and gently press the fillets at the start with a spatula so the skin doesn't curl.

When the garlic colors, move it on top of the fish so it doesn't burn.

Once the skin is crisp and the edges of the flesh turn white, flip the fillets. Add the cherry tomatoes cut-side down.

Pour in the water. Once it boils, cover and steam-cook over medium-high heat for about 30 seconds.

Remove the lid and reduce the sauce, basting the fish, until the liquid turns milky and slightly thickens.

When the liquid becomes saucy, turn off the heat and stir in the finishing olive oil and parsley.