1. Scale and gut the sea bream, rinse in cold water and put a pinch of salt and a few parsley stalks in the cavity.
2. Warm the olive oil in a large frying pan with a lid and fry the crushed garlic with the chilli flakes for 1 minute.
3. Add the halved cherry tomatoes and cook for 3-4 minutes until they release their juices and start to break down.
4. Lay the fish on the tomatoes and pour in the white wine and water so the fish are half covered.
5. Cover and poach over medium-low heat for 15-20 minutes, basting a few times with the liquid; the fish is done when the dorsal fin pulls out easily.
6. Serve the fish in deep plates with the tomato broth, plenty of chopped parsley and toasted bread to mop up the "crazy water".
Tip: The name comes from Neapolitan fishermen, who cooked their catch in seawater with a few tomatoes - today it's the simplest, purest way to cook fresh fish.
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