AVRAMAR Sea Bass fillet with fennel seed sauce
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  • 4 AVRAMAR Sea Bass fillets
  • 3 tsp. fennel seeds
  • 1 onion, chopped
  • 1 tsp. hot paprika flakes
  • 2 kg grated tomatoes
  • 120 ml white wine
  • 5 tbsp. olive oil
  • 150 g steamed kale


( 2/3 Portions)

Preparation: 20 minutes

  1. Place parchment paper on a sheet pan, place the AVRAMAR Sea Bass fillets on top and drizzle over the olive oil. Bake in the oven grill at 180°C for 20 minutes.
  2. Pour olive oil in a deep-frying pan and sauté the onion with the fennel seeds until the onion softens.
  3. Pour the wine in the pan and cook until the alcohol has evaporated.
  4. Add the tomatoes and the paprika flakes. Leave to boil until the ingredients come together in a sauce.
  5. Pour the sauce over the fillets and serve with the kale on the side.