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Baked sea bass with vermentino, olives and wild fennel

Tempo: 45 minutes

Difficoltà: Medium difficulty

Baked sea bass with vermentino, olives and wild fennel

Baked sea bass with Vermentino wine is a typical Sardinian dish. It is easy to imagine Sardinian grandmothers preparing it as a Sunday dish for their family.

The combination of sea bass and Vermentino wine is certainly a successful one: the wine has delicate hints of almonds and goes perfectly with the delicate flavour of the fish. The olives often complete the dish, giving it an excellent bitter note.

We offer you a recipe for this traditional dish, enriched by the use of wild fennel, with its strong and intense aroma.

Here is how to prepare baked sea bass with Vermentino wine, olives and wild fennel.

4 people

1 sea bass of about 1 kg
2 gr of wild fennel
400 g firm potatoes
500 ml Vermentino di Sardegna
3 cl of Janas extra-virgin olive oil
Salt and pepper as required
100 g of Janas seasoned Sardinian olives



Carefully clean and gut the sea bass. If you prefer, you can ask your local fishmonger to do this for you.


Peel the potatoes and cook them in plenty of salted water; when they are cooked, leave them to cool.


Place the fish in an oven dish. Add the vermentino, olives and wild fennel and drizzle with extra virgin olive oil. Bake the sea bass in a preheated oven at 180° for about 15 minutes.


While the fish is cooking, cut the potatoes into 1 cm thick rounds and fry them in a non-stick pan. Check that the fish is cooked and, when it is ready, take it out of the oven.


Arrange the sliced potatoes and the sea bass flavoured with Vermentino sauce on the bottom of the plate. Season with the cooking liquid and olives.