Untested - Pesce All' Acqua Pazza

1/2 cup extra-virgin olive oil (preferably Sicilian)

 3 garlic cloves, sliced; 1 tsp crushed red-pepper flakes

 2 lb whole snapper 

 12 oz cherry tomatoes (quartered)

 Sicilian sea salt and black pepper

 1 cup water

 1/4 cup coarsely chopped Italian parsley

1. Preheat the oven to 375°F.
2. In an ovenproof saute pan or roasting pan, warm half the olive oil with the garlic and red-pepper flakes, and cook until the garlic is lightly browned.
3. Add the tomatoes and lightly saute them.
4. Season the fish with sea salt and black pepper, place it in the pan with the tomatoes, and add water.
5. Bake for about 20 minutes, until the fish reaches an internal temperature of 135° to 140°F. (Check it with a probe thermometer near the head.) Remove the fish from the pan.
6. Cook the sauce on high heat until it's reduced to about a cup (8 to 10 ounces). Add the parsley and the rest of the olive oil. Add salt and pepper, if necessary.
7. Fillet the whole fish and dress with a few spoonfuls of the sauce. Serve immediately.