Steamed AVRAMAR Sea Bream fillets with tarragon and orange sauce
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  • 4 AVRAMAR Sea Bream fillets
  • Juice from 6 oranges
  • 3 tsp. tarragon
  • 2 tbsp. olive oil
  • 1½ corn flour
  • Salt and freshly ground pepper
  • 8 beetroots, skin-on


(2 Portions)

Preparation: 45 minutes

  1. Place parchment paper on a sheet pan and bake the beetroots in the oven for about 45 minutes.
  2. Drizzle over the olive oil and season the AVRAMAR Sea Bream fillets and cook in the steamer for 20 minutes.
  3. Place the orange juice, the tarragon, salt, pepper and olive oil in a pot and when it boils, add the corn flour with 1tsp water. Stir well until the sauce is ready.
  4. Serve the fillets with the sauce.
  5. Place the beetroots, cut in half, on the side.