Sea Bream in Tomato & White Wine Broth

Acqua pazza - 'crazy water' - is one of the simplest and most beautiful things you can cook in a pizza oven. A whole sea bream baked in a broth of cherry tomatoes, white wine, garlic, and parsley. The fish steams gently in the liquid while the oven heat concentrates the flavours into something extraordinary. It takes 20 minutes, uses one dish, and looks like you've spent hours on it. This is Italian cooking at its most honest.

Ingredients

• 1 whole sea bream (about 800g), scaled and gutted (ask your fishmonger)
• 300g cherry tomatoes, halved
• 1 small bunch fresh flat-leaf parsley
• 2 cloves garlic
• 2 tablespoons extra virgin olive oil
• Half a glass of water (about 100ml)
• Half a glass of white wine (about 100ml)
• Salt and black pepper

Method

1. Let your pizza oven settle to 180-200°C.
2. Stuff the cavity of the fish with the garlic cloves and half the parsley.
3. Place the fish in an oven-safe casserole dish or earthenware pot. Scatter the halved cherry tomatoes around it.
4. Pour the water and wine around the fish - the liquid should come about halfway up the sides. Drizzle the olive oil over the top and season with salt and pepper.
5. Slide into your oven and bake for 20-25 minutes. If the top is browning too quickly, cover loosely with foil.
6. The fish is done when the flesh flakes easily from the bone. Scatter the remaining parsley over the top and serve straight from the dish with plenty of crusty bread to mop up the broth.