Rustic Flounder Acqua Pazza
This rustic style dish from Chef Eli Jackson, served at Sazio in Rehoboth Beach, is perfect for sharing at any dinner table.
Ingredients
- 21 ounces Roma tomatoes (about 5) quartered
- 2 ounces smashed garlic
- 4 ounces shallots
- 1 ½ ounces capers
- 8 ounces white wine
- 5 ounces extra-virgin olive oil plus 4 tablespoons for brushing fish
- 4 flounder fillets (we chose flounder just because it's a locally caught fish here in Delaware, but you can use any fish)
- Salt and pepper for seasoning
- Fresh basil for garnish
Instructions
- Place first six ingredients into a roasting pan and mix together. Sprinkle with 1 tablespoon salt and broil on high uncovered for 20 minutes. Brush the fish with olive oil and season with salt and pepper.
- When tomatoes are done, place the fish on top of the acqua pazza (“crazy water” in Italian) mixture and place back in the broiler for 13-15 minutes.
- Brush fish with more olive oil, garnish with fresh basil over the dish, and it is ready to be served!
