Arangiola a S’oristanesa

Sea Bass in the Oristano Style


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Black olives, onions and white wine are cooked with fresh sea bass in this lovely dish from Oristano in Sardinia. The wine traditionally used, Vernaccia di Oristano, is from this area, but any good dry white wine will work equally well.


  • 150 ml/¼ pint/ cup extra virgin olive oil
  • 1 onion, finely chopped
  • 30 ml/2 tbsp chopped fresh flat leaf parsley
  • 4 medium sea bass, cleaned and scaled
  • 175 g/6 oz/1 cup pitted black olives, roughly chopped
  • 250 ml/8 fl oz/1 cup dry white wine, such as Vernaccia di Oristano
  • lemon wedges and boiled potatoes, to serve (optional)


  1. In a frying pan large enough to hold all the fish, heat half the oil. Add the onion and parsley and fry over a medium heat until the onion is soft and golden.

  2. Add the sea bass to the pan and baste them with the oil. Add the olives and wine.
  3. Cook over a high heat for 1-2 minutes to evaporate the alcohol. Cover and cook for 5-10 minutes over a medium heat, until the fish is cooked through.
  4. Spoon the olive mixture over the fish. Serve with lemon wedges and potatoes, if liked.