Heat the olive oil in a large sauté pan over medium heat. Add the smashed garlic, parsley stems, and sliced chili pepper (if using). Let everything gently sauté for 30–60 seconds until fragrant—do not over brown the garlic.

Add the cherry tomatoes and season with salt and black pepper. Cook for 4–5 minutes, stirring occasionally and gently pressing some of the tomatoes to release their juices and begin forming a light sauce.

Nestle the branzino fillets into the pan, skin-side up, in a single layer.

Pour in the white wine, followed by the water. Add the torn basil and adjust seasoning. Bring everything to a gentle simmer.

Cover and let the fish cook for 6–8 minutes, or until just opaque and tender. The fish should flake easily—do not flip.

Finish with fresh parsley and serve.