Sea bream in “Crazy Water”

By Yiannis Bourodimos



4 tbsp olive oil
½ tsp aniseed
2 cloves garlic, finely chopped
1 chili pepper, finely chopped (seeds removed)
400g cherry tomatoes of different colours
1 tbsp capers, rinsed well to get rid of excess salt
3 anchovy fillets
100g black olives
2 entire Fish from Greece Sea Bream (500g each), clear of guts and scales.
6 tbsp white wine
Parsley, chopped
200ml water


In a large saucepan, on a medium-low heat, sauté the aniseed, garlic and chili pepper in the olive oil.

Turn down the heat, add the cherry tomatoes, halved, the capers, anchovies, olives and, last, the fish.

Pour the wine over everything, add the parsley, water and black pepper.

Serve with extra olive oil and parsley.