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  • The Australian Women's Weekly

    Perfect Italian dinners

    Jul 21, 2019 6 minutes

    Fish in crazy water

    SERVES 4 PREP AND COOK TIME 40 MINUTES

    2kg very ripe tomatoes, chopped coarsely
    5 cloves garlic, 1 chopped, 4 sliced thinly
    1 cup fresh basil leaves
    1 teaspoon sea salt flakes
    1 teaspoon caster sugar
    ¼ cup (60ml) extra virgin olive oil
    2 (750g) baby snapper, rinsed
    2 fresh long red chillies, sliced thinly
    ½ cup (125ml) dry white wine
    2 (260g) baby fennel bulbs, sliced thinly, fronds reserved
    400g mixed cherry and grape tomatoes
    4 fresh thyme sprigs
    ½ cup fresh marjoram leaves chargrilled sourdough, to serve

    1 Blend chopped tomato, chopped garlic, basil, salt and sugar in a blender until completely smooth. Pour into a large sieve set over a large bowl. Push tomato liquid through sieve using a ladle; set aside.

    2 Pat fish dry with paper towel. Heat oil in a large heavy-based deep frying pan over medium heat. Cook fish for 3-4 minutes on each side or until golden. Transfer to a large plate; set aside.

    Add sliced garlic and chilli

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