Preheat the oven to 220°C conventional oven/ 200°C fan-forced (428° Fahrenheit/Gas 7). Line a large baking tray with baking paper.
Cut 3 slashes in the thickest part of the snapper (sea bream) and season cavity with salt and pepper. Place the roughly chopped parsley and 2 whole garlic cloves in the cavity of the snapper. Drizzle olive oil over the fish, and season with salt and pepper.
Rub the chopped garlic, capers and finely chopped parsley in the slits of the fish. Arrange the tomatoes, around the Snapper. Pour over the white wine and water.
Bake for 20 – 25 minutes until the fish is cooked through.
Transfer Baked snapper in Acqua pazza to a serving plate – buon appetito!