Baked AVRAMAR Stone Bass fillet with colored peppers
Baked AVRAMAR Stone Bass with colorful peppers and dill for a flavorful and fresh seafood dish. Perfect for a special meal.
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Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 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
- freshly ground pepper
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