You cook the fresh snapper in olive oil with whole cloves of garlic, and when the olive oil gets very hot – but not hot enough to burn the garlic — you put in one glass (wine glass?) of seawater, the juice of one lemon, then toss in fresh chopped tomatoes and and cover until the fish is cooked through
– Alessandro, Genoan chef and co-owner of Posada Margherita
Add the snapper, cook 3-4 minutes while the oil continues to get very hot, but the garlic cloves do not burn.