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Oristano Style Bass

  • 50 minutes
  • Easy
  • Second Courses

Ingredients: Per 4 servings

  • 4 sea bass, medium
  • 1 onion
  • 1 sprig parsley
  • ½ cup extra virgin olive oil
  • ½ cup olives
  • 1 cup Vernaccia wine


Clean, scale and wash the bass. Then prepare in a small pan a sauté with half an onion chopped, some finely chopped parsley and 3 spoonfuls of oil. As soon as the onion becomes golden, add the bass and cook over low heat for ten minutes or so. Blend in the olives and the glass of Vernaccia, cover and finish cooking.