Sprinkle salt on the isaki fish and let it sit for 5 minutes. Pat dry with a paper towel and make two shallow cuts on the top side.

Slice the onion thinly, remove stems from cherry tomatoes, slice zucchini into 1cm pieces, and crush garlic after removing its core.

Heat olive oil and garlic in a pan over low heat until fragrant. Add onion and sauté until translucent, then add cherry tomatoes and zucchini, cooking until well combined.

Add white wine, water, salt, and pepper to the pan and bring to a boil. Place the fish on top, cut side up, and spoon the broth over it. Cook for 2 minutes.

Add clams to the pan, cover, and simmer on low heat for 15 minutes until the fish is cooked through.