Pesce all’Acqua Pazza (Fish With White Wine and Cherry Tomatoes)

Preparation

1. Step 1

   Season the fish with salt and pepper on both sides. Heat a cast-iron skillet over high and add the oil, tilting the pan to coat. Add the fish fillets and cook for about 1 minute, until you can easily slide a spatula underneath to release the fish. Transfer fish, cooked-side up, to a rimmed plate.

2. Step 2

   Lower the heat to medium. Add the onion, garlic and red-pepper flakes to the skillet and cook for 5 minutes, stirring occasionally, until onion is translucent and garlic begins to brown. Add tomatoes, white wine and sugar (if using). Cover the skillet and cook for 5 minutes, until tomatoes begin to burst.

3. Step 3

   Uncover and add ½ cup water plus 1 teaspoon salt. Increase heat to medium-high and cook for an additional 5 minutes, stirring occasionally.

4. Step 4

   Carefully place the fish on top of the sauce, cooked-side up, along with any liquid from the dish. Cover and cook for 3 to 4 minutes, until the fish is opaque and just cooked through.

5. Step 5

   Remove from heat and garnish with fresh torn basil. To serve, spoon the burst tomatoes into a dish, place the fish on top and add the broth on top.