aka Pesce All'Acqua Pazza

• 1 1/2 pounds skin-on haddock fillets
• 1 tsp kosher salt
• 1/4 tsp pepper
• 2 Tbsp extra-virgin olive oil
• 3 garlic cloves, sliced thin
• 1/4 tsp red pepper flakes
• 1 small onion, chopped fine
• 1 bay leaf
• 8 ounces cherry or grape tomatoes
• 1 1/4 cups water
• 1/4 cup dry white wine
• 12 fresh parsley stems

Could definitely use Skipper Otto Hake for this.