Grouper in acqua pazza with cherry tomatoes and basmati rice

Ingredients

For 1 serving

• Grouper200 g
• Cherry tomatoes200 g
• White wine30 ml
• Extra virgin olive oil1 tablespoon
• Parsley5 g
• Chili pepper0.5
• Basmati rice60 g
• Saltto taste

Contains: fish, sulphites

Method

1. Rinse the basmati rice and cook it in plenty of boiling salted water over medium heat for 10–12 minutes, until tender but separate; drain.
2. Meanwhile wash the cherry tomatoes and halve them; chop the parsley leaves, keeping the stalks aside.
3. Heat the oil in a wide pan over medium heat with the chilli and parsley stalks for a minute, add the cherry tomatoes and cook for 3 minutes, until they start to collapse.
4. Lay the grouper steak in the pan, deglaze with the white wine and add half a glass of water and a pinch of salt.
5. Cover and cook over low heat for 10–12 minutes, basting the fish with the juices a couple of times, until the grouper is white and flakes.
6. Remove the parsley stalks, finish with the chopped leaves and serve the grouper with its broth next to the rice.