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Ingredients
- 4 AVRAMAR Stone Bass fillets
- 1kg tomatoes, grated
- 1½ onion, chopped
- 10 green olives
- 3 tbsp. olive oil
- Salt
- 1½ fresh oregano
- 2 tsp. chopped parsley
Method
(2 Portions)
Preparation: 20 minutes
- Heat the olive oil in a deep frying pan and saute onion.
- Add the tomatoes and herbs. Bring to a boil and and pour in deep pan.
- Place the fish fillets on top and oven bake at 180°C for 20 minutes.