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Ingredients
- 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
Method
( 2/3 Portions)
Preparation: 20 minutes
- 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.
- Pour olive oil in a deep-frying pan and sauté the onion with the fennel seeds until the onion softens.
- Pour the wine in the pan and cook until the alcohol has evaporated.
- Add the tomatoes and the paprika flakes. Leave to boil until the ingredients come together in a sauce.
- Pour the sauce over the fillets and serve with the kale on the side.