Orata alla Vernaccia (Seabream with Vernaccia wine)

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Dishes from Sardinia in Italy are always a surprise. A couple of very humble and simple ingredients on the list and an explosion of flavours when tasted. I often found in restaurants this dish baked in oven, but i personally never saw this baked back in Sardinia. The fish was always easily cooked on a pan. And frankly speaking this is also a much quicker option.

If you can’t find Vernaccia wine, go for any white wine (of course excluding sparkling, sweets and too aromatic ones).

 

4 seabreams 400 gr each (gutted and cleaned)

3 garlic cloves

400 ml vernaccia (or other white wine)

juice of half lemon

350 grams of pitted olives (possibly small ones)

2 tbs salted capers

4 bay leaves

4 tbs olive oil

Put one bayleaf into each seabreams. Season with salt the seabreams (inside and outside).

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Heat the olive oil in a large pan (or two separate pans – in this case divide ingredients).

Fry the garlic for 3 minutes.

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Add the seabreams and fry them on high heat for 1 minute per side.

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Add the olives, the capers (washed under running water to discard the salt), the lemon juice and the wine. Bring to a boil and let simmer 8 minutes. Turn the fishes upside down and cook for further 8 minutes.

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Do not let the juices to evaporate, you will need them for service.

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Retain the fishes and fillet them, put them into the plates and serve with the sauce, olives and capers.