Recipe

Spigola alla vernaccia

Name: Spigola alla vernaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Sarda
Ingredients: 1 kg Whole sea bass; 150 ml Vernaccia di Oristano; 300 g Cherry tomatoes; 80 g Taggiasca olives; 2 spicchi Garlic; un mazzetto Parsley; q.b. Extra virgin olive oil; q.b. Salt, pepper

Gulf sea bass cooked whole with olives, cherry tomatoes and a glass of Vernaccia di Oristano: fish and wine, Sardinian summer in a pan.

Main courses Golfo degli Angeli

Prep 15min

Cook 25min

Total 40min

Serves 4

Difficulty easy

Recipe

Ingredients

Serves: 4

Whole sea bass 1 kg
Vernaccia di Oristano 150 ml
Cherry tomatoes 300 g
Taggiasca olives 80 g
Garlic 2 spicchi
Parsley un mazzetto
Extra virgin olive oil q.b.
Salt, pepper q.b.

Recipe

Method

Ask your fishmonger to clean and scale the bass. Pat dry at home.
Season the fish inside and out with salt and pepper. Stuff the belly with garlic cloves and parsley stalks.
Heat three tablespoons of oil in a wide pan. Place the bass and brown two minutes per side.
Deglaze with Vernaccia, reduce the liquid by half.
Add the halved cherry tomatoes and olives. Cover and cook 15 minutes on medium-low heat, flipping once.
Serve the whole fish with its juices and chopped fresh parsley. Accompany with pane carasau.