Spigola Alla Vernaccia
Spigola Alla Vernaccia is a delicately flavored Sardinian sea bass dish that is incredibly easy to recreate in your kitchen.
Ingredients
- 2.2 pounds 1 kg whole sea bass
- 1/2 cup 70 gr of black olives
- 1/2 cup 100 ml of extra virgin olive oil
- 1 cup 200 ml of Vernaccia wine (200 ml)
- 1 clove of garlic
- Parsley
- Salt
- All purpose flour
Instructions
- To make the Spigola alla Vernaccia, you’ll first need to preheat your oven at 180°C.
- Start by cleaning the insides of the sea bass. Remove its stomach and intestines and wash it nicely. Stuff it with garlic and parsley.
- In a bowl, combine flour and salt. Lightly cover the fish with this mixture.
- Pour olive oil in a large baking dish and lay the coated sea bass in it. Add in the olives and pour the wine too.
- Pop the tray in the oven and cook for about 20 minutes. Remove, flip the fish over and cook again for 15-20 minutes.
Video
Notes
- Cooking time varies depending on the size of the fish and on the kind of tray you use.
- Add a little extra Vernaccia if you feel the sauce is drying up.
- For extra flavor, consider stuffing the insides of the fish with capers or sundried tomatoes.
Nutrition
Serving: 1gCalories: 232kcalCarbohydrates: 25gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 29mgSodium: 200mgFiber: 1g
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