Clean the branzini by removing the entrails, rinse well under running water, and dry with paper towels.

In a large skillet, sauté the whole garlic cloves with a drizzle of extra virgin olive oil and the chili pepper.

Add the halved cherry tomatoes and sauté for a few minutes.

Place the branzini in the skillet and brown them on both sides.

Deglaze with white wine and let the alcohol evaporate.

Add the water, season with salt and pepper, cover with a lid, and cook over medium heat for about 15-20 minutes or until the fish is cooked through.

Before serving, sprinkle with fresh chopped parsley.