A Neapolitan method of poaching whole white fish in 'crazy water'—a brief, vibrant emulsion of sea water (or salted water), cherry tomatoes, garlic, and extra virgin olive oil. The alchemy lies in the rapid reduction of the tomato juices and oil into a light, briny sauce that remains transparent yet intensely flavored.
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Prep. Season the fish cavity with salt and pepper.
The Base. In a large skillet, sauté garlic in olive oil. Add cherry tomatoes and capers. Cook for 3 mins until tomatoes begin to collapse.
The . Add the fish to the pan. Pour in the wine and 1/2 cup of water. The liquid should come halfway up the fish.
Cook. Cover and over medium-low heat for 12-15 minutes . Occasionally spoon the hot 'crazy water' over the fish.
Finish. Once the fish flakes easily, remove from heat. Stir in the parsley and a final drizzle of raw oil. Serve the fish whole, swimming in its juices.
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