AVRAMAR Stone Bass fillets with lemon, chili and herbs
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  • 900g AVRAMAR Stone Bass fillets cut in portions
  • 50ml olive oil
  • 50g melted butter
  • 2 garlic cloves chopped (optional)
  • 2 lemons cut in thin slices
  • 1-2 chili peppers deseeded and chopped
  • 2 tablespoons chopped herbs (thyme, parsley, coriander)
  • 2 spring onions chopped
  • Sweet paprika (optional)
  • Salt and freshly ground pepper

Potato salad

  • Boiled potatoes cut into the size of your choice
  • 3 tablespoons olive oil
  • 3-4 sundried tomatoes chopped
  • Dill, chopped
  • Juice from one lemon


(4 Portions)

Preparation: 20 minutes

  1. Place parchment paper on a sheet pan and place the AVRAMAR Stone Bass filets on top. Drizzle over the olive oil and melted butter and scatter over the chopped garlic.
  2. Place the lemon slices on the fish, season and bake a 350°F for 15 minutes.
  3. Sprinkle with the herbs, chili and spring onion and grill for 4- minutes.
  4. Lightly dust with the sweet paprika (if using) and serve with the boiled potatoes, sundried tomato, and dill salad.

For the potato salad

  1. Place the potatoes and sundried tomatoes in a bowl.
  2. Drizzle with olive oil and lemon juice and sprinkle with dill.