Sea bass al’acqua

The term al'acqua in this recipe is known as crazy water in Italy. This is a common dish in Italy and is easily converted to a barbecue recipe. Any decent fish fillets could be used for this and I have used Sea Bass in this version. The sauce is cooked first and then wrapped up in cooking foil along with the fish. The steam generated within the foil will cook the fish perfectly.
10 Minutes
20 - 30 Minutes
1 fillet per person


  • 2 Sea Bass fillets
  • 2 garlic cloves thinly sliced
  • 1/2 onion thinly sliced
  • 1/2 red chilli thinly sliced
  • 4 anchovy fillets
  • 2 tsp capers
  • 10 – 12 cherry tomatoes
  • 1 tbsp olive oil


  1. Heat the olive oil in a pan and add the garlic. Fry for a few seconds and add the onions and chilli. Finely chop the anchovies and capers and add to the pan once the onion has softened a little. Cut the cherry tomatoes in half and add to the pan and stir in well. Fry for only about another minute then allow to cool.
  2. Fold a large piece of aluminium foil in half and place the tomato mixture in the middle. Place the Sea Bass fillets on top skin side down. Carefully pull the foil over the ingredients and fold the edges together to seal. Place over the coals and cook without turning over for around 20 – 30 minutes. Do not allow the coals to flare up underneath the package or you will risk burning the ingredients. Remove the foil from the barbecue and allow to cool slightly and unwrap and serve.

Barbecue, Street Food and Outdoor Eating