Ingredients with Measurements:
- 4 white fish fillets (such as cod or halibut), about 6 ounces each
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup chicken or vegetable broth
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Special equipment needed: None
Step-by-step instructions:
1. Season the fish fillets with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook until golden brown on both sides, about 3-4 minutes per side. Remove the fish from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened, about 2-3 minutes.
4. Pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
5. Add the diced tomatoes and broth to the skillet and bring to a simmer. Cook for 5-7 minutes, until the sauce has thickened slightly.
6. Return the fish fillets to the skillet and spoon the sauce over them. Cover the skillet and let the fish cook for 5-7 minutes, until cooked through.
7. Sprinkle the chopped parsley over the fish and serve with lemon wedges.
30-40 minutes
Temperature: Medium-high heat for cooking fish, simmer for sauce
Serving size: 4
Nutritional information:
Calories: 279
Fat: 10g
Saturated Fat: 2g
Cholesterol: 63mg
Sodium: 387mg
Potassium: 784mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 4g
Protein: 27g
Substitutions for ingredients:
- Any white fish fillets can be used
- Cornstarch can be used instead of flour for dredging
- Red wine can be used instead of white wine
- Canned whole tomatoes can be used instead of diced tomatoes
Variations:
- Add capers or olives to the sauce for a briny flavor
- Use shrimp or scallops instead of white fish
- Add red pepper flakes for a spicy kick
Tips and tricks:
- Pat the fish fillets dry with paper towels before dredging in flour to ensure a crispy crust
- Use a non-stick skillet to prevent the fish from sticking
- Don't overcook the fish, as it will become dry and tough
Storage instructions:
- Store any leftover fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the fish and sauce in shallow bowls, garnished with additional parsley and lemon wedges.
Garnishes:
- Chopped fresh parsley
- Lemon wedges
Pairings:
- Serve with crusty bread to soak up the sauce
- Pair with a light salad or roasted vegetables
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken up
- If the fish is sticking to the skillet, try using a non-stick skillet or adding more oil to the pan
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store any leftovers in the refrigerator within 2 hours of cooking
Food history:
- Acqua Pazza is an Italian dish that translates to "crazy water". It is traditionally made with fish cooked in a tomato-based sauce with garlic, onion, and white wine.
Flavor profiles:
- The fish is crispy on the outside and tender on the inside, with a savory tomato-based sauce that is slightly acidic and slightly sweet.
Serving suggestions:
- Serve the fish and sauce with a glass of white wine for a complete meal.
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Region: Italian