When I was in Italy, I had a wonderful dinner in Ravello, which is high in the hills above the Amalfi Coast.
While there, I enjoyed a wonderful al-fresco dinner, overlooking the cliffs, at the Villa Maria, which is also a Hotel.
I remember enjoying a dish called Acqua Pazza, which translates to crazy water, in Italian!
One of the benefits to eating so close to the sea is that fresh fish is always available. My dish was so fresh and delicious, that when I first returned home, my goal was to replicate it.
I prefer quick and easy meals, that don’t require a recipe and this is one of my favorites.
I have this at least once a week, because it is so easy, good for you and I have most of the ingredients on hand.
I never measure these amounts, just use what you like. If you like more olives, add more. Don’t like alot of garlic, use less. This recipe is perfect for two.
2 fillets of white fish, red snapper or tilapia are good
6 kalamata olives, pitted and halved
1 large clove garlic, minced
extra-virgin olive oil
dry white wine
half of a lemon
1 plum tomato, diced
small handful of italian parsley,chopped
fleur du sel
freshly ground black pepper
Preheat oven to 400.
Cut two large squares of parchment paper and lay on flat surface. (large enough to wrap around the fillets and form a ‘packet’)
Place a fillet in center of paper lightly drizzle some olive oil on each fillet, season with salt and pepper.
Arrange the garlic, tomato and olives on top of each fillet
Sprinkle the parsley, splash just a bit of white wine over the fish, squeeze a small amount of lemon juice on top (careful..no seeds allowed)
To wrap, grab both ends of the paper (keeping the fish parallel to the paper) and pull sides up to meet at the top center keeping the liquid inside (it will try to sneak out) start folding the paper and crease each fold until it lays flat on top of the fish.
Now fold each side in the same way..and you have a pouch.
Place pouches on a baking sheet. Bake for about 15-18 minutes, you will smell when they are done!
Remove from the oven and cut or pull the top fold apart and serve in the pouch. Be very careful.
I usually serve this with a salad, but an even easier way to get your greens is to place a handful of spinach or chard on the paper as a bed and build the fillet on top of that.
The steam and liquid will cook the greens…and voila a meal in a pouch!