Snapper with White Wine, Green Olives and Parsley

Name: Snapper with White Wine, Green Olives and Parsley (Dentice alla Vernaccia)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 cups (500 ml) Vernaccia di Oristano or other dry white wine; 2 cups (500 ml) Fish Stock; 30 Bosane olives, cheeks cut from the pit; 1 cup (250 ml) extra virgin olive oil; 150 g butter, diced; 4 cloves garlic, finely sliced; salt flakes, to taste; 1 × 3 kg snapper, gilled, gutted and scaled; small handful finely sliced flat-leaf parsley leaves

Dentice alla Vernaccia

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

In Sardinia we traditionally cook fish whole. I think it has more flavour cooked this way, it looks beautiful sitting on a platter in the centre of the table, and is not as tricky to serve as you might imagine: just use a tablespoon and fork to break off sections of the fish where it has been scored. When all the fish from one side has been eaten, grasp the head and peel it back towards the tail to remove the skeleton, exposing the flesh on the other side. Snapper is a good fish to eat whol