200 g red peppers from a jar with their sauce, chopped
2 tsp. dry thyme and some fresh thyme for serving
1½ garlic clove, finely chopped
2 tbsp. lemon juice
3 tbsp. olive oil
Salt and freshly ground pepper
Method
(2 Portions)
Preparation: 20 minutes
Mix all ingredients except for the fillets in a bowl.
Place parchment paper on a sheet pan and place the AVRAMAR Sea Bass fillets on top, after you spread the relish on them. Keep some of the relish aside.