GILT-HEAD BREAM ALLA "ACQUA PAZZA"

Preparation In a large pan, heat Il Cavallino Special Edition extra virgin olive oil together with garlic cloves and chili pepper (if used) and let them lightly brown. Add cherry tomatoes, salt and pepper, and let them cook for about 10 minutes until they begin to break down and release their juices. Add the gilt-head bream to the pan, pour in the white wine and cover with a lid. Cook over medium heat for about 15-20 minutes, until the gilt-head bream is cooked and the sauce is reduced. Serve the Gilt-head Bream alla "Acqua Pazza" with the tomato sauce, sprinkled with fresh chopped parsley.