Easy Acqua Pazza with Fish Fillets

• 2 pieces Fish fillet (White fish such as sea bream )
• 7 Cherry tomatoes (or normal tomatoes)
• 200 grams Manila clams (or Hamaguri clams)
• 1 clove Garlic
• 2 tbsp White wine (or sake)
• 1 Italian parsley (or dried parsley)
• 1 Salt and pepper
• 1 tbsp Olive oil

1. Sprinkle salt on the fish fillet and let it rest for 5 minutes.
2. Mince the garlic in advance.
3. Cut the cherry tomatoes in half.
4. Cut the tomato into cubes if you are using a normal tomatoes.
5. Heat olive oil in a frying pan.
6. Pat the fillet dry with a paper towel and fry the skin side of the fillet first over medium heat.
7. Turn over the fish and fry both sides.
8. Add garlic and when it is fragrant, add cherry tomatoes, clams, 1/2 cup of water (not listed) and white wine.
9. When it starts to bubble, cover the pan with a lid and steam for 5 minutes.
10. Taste the soup and adjust the seasoning if needed with salt and pepper.
11. Sprinkle shredded Italian Parsley and then it is done.

fillet, tomatoes, manila clams, clove garlic, white wine, italian parsley, salt, olive oil

Taken from cookpad.com/us/recipes/147751-easy-acqua-pazza-with-fish-fillets (may not work)