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Sea bass with finch, capers and Kalamon olives

Enjoy the taste of Greek summer all year long with this simple fish recipe

Sea bass is one of the most sought for, delicious and nutritious fish of the Mediterranean, as it is rich in Omega-3 fatty acids

It is not a coincidence that "lavraki", the greek word for sea bass, is used by reporters to describe a hot piece of news or a particularly valuable scoop, a reference to the rare luck o someone catching this type of fish.

Thankfully, nowadays the sea bass is one of the most commonly used fish in fish farming, so everyone can buy it easily. And thanks to the new KYKNOS greek sauces it is easier than ever to cook a delicious meal with it.

Ingredients for 2 persons

  • 2 sea bassed (1 kg) cleaned and filleted
  • 2 small finocchio (fennel root) sliced in small pieces
  • Olive oil
  • 1/2 glass of white wineί
  • 2/3 of the Tomato sauce with Kalamata olives pack
  • 1 tablespoon of capers
  • 8 Kalamata olives sliced (optional)
  • 8 baby tomatoes, halved.
  • Dill (or fennel leaves)
  • Salt & pepper

Saute the finocchio with the capers and olives in olive oil.

Finish off with the wine and let it evaporate.

Add the KYKNOS Tomato sauce with Kalamata olives and a little seasoning and bring it to a boil.

Add the chopped baby tomatoes with finely chopped dill (or fennel leaves).

In a non-stick pan cook the sea bass filets with a drop of olive oil for 4-5 minutes on each side, starting from the skin side.

Serve the fennel with the tomato sauce with Kalamata olives and place the fish filets on top.

Prep time: 40 minutes