Acqua Pazza

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more to finish
• 2 cloves garlic, smashed and peeled
• 1 red onion, halved and sliced thin
• 1 fennel bulb, halved and sliced thin
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 cup dry white wine
• 1 14-ounce can cherry tomatoes
• 1 cup water
• 2 tablespoons capers
• 4 6-ounce striped sea bass fillets, skin removed
• 2 tablespoons chopped fresh Italian parsley
• Crusty bread, for serving

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