Fish in the "wild water"
4 servings
30 minutes
Fish in 'wild water' is a refined dish of European cuisine that captivates with its simplicity and rich flavor. It draws inspiration from Mediterranean traditions where fresh fish is paired with the aroma of garlic, spicy pepper, and the sweetness of tomatoes. The tender fish fillet is infused with a rich broth, creating a harmony of flavors, while basil adds fresh notes to the dish. This meal is perfect for a light yet exquisite dinner filled with warmth and coziness. With quick preparation and a minimal set of ingredients, it becomes an excellent choice for those who appreciate simplicity and natural flavors. It can be served with crispy baguette or light white wine that highlights the delicate texture of the fish.
1
Rinse the fish fillet well and let the water drain. If you decide to use frozen fish, it should be thawed first and also allowed to drain.
- Fish fillet: 1 kg
2
In a deep skillet, heat olive oil and add garlic and red pepper.
- Olive oil: 2 tablespoons
- Garlic: 3 cloves
- Red chili pepper: 1 piece
3
Add fish fillet, then tomatoes. Salt and pepper.
- Fish fillet: 1 kg
- Cherry tomatoes: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Simmer on low heat for 2–3 minutes.
5
Pour broth from 1 cube. Cover with a lid.
- Stock cube: 1 piece
6
Cook on low heat for no more than 10 minutes to avoid drying out the fish.
7
Place the fish on plates, drizzle with sauce, and sprinkle with basil.
- Basil: 1 bunch
