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Ingredients
- 500g AVRAMAR Stone Bass in portions and skinless
- 30g onion, chopped
- 1 garlic clove, chopped
- 1kg pomodori, grated
- 100g Greek feta cheese, cut in cubes
- 60 ml white wine
- 2 tbsp. chopped parsley
- Salt and freshly ground pepper
- 3 tbsp. olive oil
Method
(2/3 portions)
Preparation: 30 min
- Heat the olive oil in a frying pan and sauté the onion with the garlic. Pour the wine in the pan and cook until the alcohol has evaporated.
- Add the grated pomodori in the pan, season and let it cook until it boils.
- Pour the sauce in an ovenproof dish and place the AVRAMAR Stone Bass portions on top. Oven bake at 180°C for 20 minutes.
- Sprinkle with parsley and serve with feta cheese on the side.