Orata all'acqua Pazza (Poached Sea Bream)

• 1 Sea Bream
• 20 Manila clams
• 1 pack Snap peas (strings removed)
• 6 Cherry tomatoes
• 3 tbsp Extra virgin olive oil
• 1 tbsp Garlic (minced)
• 2 tsp Basil (dried)
• 1 tsp Oregano (dried)
• 1 tsp Thyme (dried)
• 100 ml White wine
• 50 ml Water
• 1 dash Salt

1. Remove the scales, guts and gills from the fish (ask your fishmonger to do this for you).
2. Make 2 diagonal and parallel slits on each side of the fish.
3. In a deep pan, add 2 tablespoons of olive oil and the garlic.
4. Heat the oil gradually over a low heat.
5. When fragrant, add the fish, presentation-side down.
6. When golden brown, flip the fish.
7. Add the manila clams and white wine.
8. Flambe the wine to evaporate the alcohol (alternatively, reduce the wine by half.)
9. Add water and cover the pan.
10. Steam over a medium-heat.
11. Once the clams open, add the snap peas and cherry tomatoes.
12. When the snap peas are bright green, it's done.
13. Drizzle the fish with 1 tablespoon of olive oil and plate at the table.
14. Add salt if desired.

bream, manila clams, pack, tomatoes, olive oil, garlic, basil, oregano, thyme, white wine, water, salt

Taken from cookpad.com/us/recipes/146842-orata-allacqua-pazza-poached-sea-bream (may not work)