When I was in San Pantaleo in Sardegna this June, I visited one of my favourite restaurants , ‘ da Tito’.
Tito has become a good friend over the many years we have known each other. He prepared this incredible flavoursome fish for me ! Here is my version of trying to re create it.
Depending on how many people you are going to feed, you can have one large, whole fish or, as I did two medium ones. This recipe is for 4-6 people.

• pre heat the oven to 200˚
• 2 medium snappers, scaled and gutted
• 150 gr green olives
• 4 fresh bay leaves, cut lengthwise in half
• the centre of a celery, chopped
• 500 ml good, dry white wine
• salt and pepper

• use an oven proof dish, that will fit the fish snuggly
• make a bed of cellery
• cut 2 deep incisions on each side of the fish
• put half a bay leaf into each incision
• lay the fish on top of cellery

• add the olives
• the white wine
• salt and pepper

• bake the fish for about 20 minutes
• it should be just cooked, do not over cook
• lift the fish out and filet it, laying the fileted pieces on a warmed plate
• add the olives as well
• reduce the wine, by boiling it gently on the cook top
• taste for seasoning
• strain the reduced wine
• pour it over the fish and serve