Fish in Crazy Water (Pesce All'acqua Pazza)

This one-skillet dish is an easy, flavorful way to prepare fish—and "I love the name," Gravely says. Food Seen

An alternative to baking or frying, cooking the fish in a little water results in a tender, flaky fish along with a tasty broth. Plate in shallow bowls or rimmed plates, spoon the vegetables on top of each piece of fish, and serve with crusty bread to soak any leftover broth.

Serves 4

• 2/3 cup extra-virgin olive oil
• 1 clove garlic, smashed
• 1 medium onion, diced
• 3 stalks celery, diced
• 1 pint cherry tomatoes, cut in half
• 1/2 cup pitted, halved kalamata olives
• 1/4 cup capers
• 1 tablespoon minced Italian parsley leaves
• 3 to 4 white fish filets, such as flounder, sea bass, or sea bream
• 1/2 teaspoon salt

Heat the olive oil in a large lidded skillet over medium heat. Add the garlic, onion, and celery, and sauté for 3 to 5 minutes, stirring occasionally. Add the tomatoes, olives, capers, and parsley, and stir to combine.