Regional name: Arangiola a s’oristanesa

Time 
50 minutes
Difficulty
 easy
Course
 Second Courses

INGREDIENTS
Servings 4
oristano-style-bass

PREPARATION
25 minutes preparation + 25 minutes cooking
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.