Snapper acqua pazza with baby Roma tomatoes | Mutti Recipe

Ingredients

• 3 tbsp olive oil
• 3 clove garlic (thinly sliced)
• tsp ½dried chili flakes
• Salt & freshly ground black pepper
• cup ½white wine (optional)
• 1 x 400g tin Mutti Baby Roma tomatoes
• cup ¼pitted kalamata olives (sliced)
• 600 g snapper fillets (skin on, pin bones removed)
• cup ¼flat leaf parsley (roughly chopped)
• 2 tbsp extra virgin olive oil to drizzle
• Crusty bread (to serve)