Baked AVRAMAR Stone Bass fillet with colored peppers
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  • 4 AVRAMAR Meagre fillets (approximately 1 kg)
  • 2 red peppers, cut in thin strips (julienne)
  • 2 yellow peppers, cut in thin strips (julienne)
  • 2 green peppers, cut in thin strips (julienne)
  • 1 large red onion, cut in slices
  • 60ml olive oil
  • Juice from 1 lemon
  • 2-3 tbsp. dill, chopped
  • Salt and freshly ground pepper


(4 Portions ) 

Preparation: 30 minutes 

  1. Preheat the oven at 180°C.
  2. Place parchment paper on a sheet pan and place the AVRAMAR Meagre fillets on top. Splead the peppers and onion around the fillets.
  3. Drizzle with olive oil and lemon juice and season.
  4. Bake for 20 minutes. Sprinkle with the dill and serve with a fresh green salad.