Tilapia gently poached with vegetables and orzo pasta. (August 2022) Credit: Marge Perry

It's wild that fish poached in water can be this delicious. But the water takes on the flavors of the garlic, tomatoes and seasoning as well as the fish. In this version, unlike the traditional Italian “Pesce all’Acqua Pazza.” I add orzo, which absorbs some of the flavorful broth — but leaves enough of the light and tasty liquid to mop up with bread.

Tomatoes are essential to the dish. As they burst, they flavor and add to the quantity of broth. You can use green beans (cut in 2-inch lengths) in place of the sugar snaps — just be sure to put them in a couple of minutes earlier so they cook enough.

Above all else, be sure that once the fish is added to the pan, the liquid stays at a gentle simmer and doesn’t boil. (Boiling will toughen the fish).

Serve this one-pan meal in shallow bowls or deep plates, accompanied by a good crusty bread.

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4 6-ounce tilapia, or other firm white fish filets (such as snapper, sea bass, halibut)

1. Heat the oil in a large deep skillet over medium high. Add the garlic and cook, stirring, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they just begin to wilt, about 2-3 minutes. Add 4 cups of water, the wine, thyme, fennel and ½ teaspoon salt and bring to a boil. Boil 10 minutes, until the liquid is slightly thickened; add the orzo and cook 5 minutes. Reduce the heat to medium and swirl in the butter until melted.

2. Season the fish with the remaining ½ teaspoon salt and place on top of the orzo. Reduce the heat to a gentle simmer and cook until the fish is nearly cooked through, about 8 minutes for tilapia. Add the sugar snaps, cover the pan and cook until the fish is no longer translucent in the center and the sugar snaps are bright green and crisp-tender, about 3 more minutes.

Newsday's food columnist Marge Perry writes, broadcasts, teaches and speaks about cooking, food and nutrition for numerous outlets. She has authored and contributed to more than 70 cookbooks, including her most recent, "Hero Dinners: Complete One-Pan Meals That Save the Day."

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