In a saute pan add the EV olive oil and the garlic. Let the garlic turn blonde. Add the peperoncino as desired.
Add he cherry tomatoes and let them saute for a few minutes.
Add the wine and let it evaporate for about 2 mins.
Add the fish and the water. Add salt as desired.
Cover the pan and let the fish cook for about 10-15 minutes depending on the thickness of the fish.
Sprinkle fresh parsley and serve.