ORISTANO “SPIGOLA” FISH

Wine: Armonie, Vernaccia

Ingredients for 4 people: 2 fish weighing approximately 1 and a half lb/800 g each, 3 tablespoons extra virgin olive oil, 1 small onion, 6oz/150 g black olives, a glass of white wine (preferably Vernaccia), flat-leaf parsIey, salt and pepper

Clean the fish and remove the scales, wash and dry well. Peel and chop the onion together with a sprig of parsley and fry with the oil in a large flat-bottomed pan until the onion becomes transparent.
Place the fish in the pan and cook for 10 minutes, turning them over halfway through the cooking time, taking care not to break them. Add the olives and white wine, season with salt and pepper, cover and continue cooking for 15 minutes.
The wine should be completely absorbed and the sauce should have thickened.
Remove the fish from the pan, place on a dish, pour aver the olive sauce and serve.

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