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Sea Bass fillets with capers, fennel and dill

Sea Bass fillets with capers, fennel and dill

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4 fillets of Sea Bass about 140 g each, from one of the Blue Island Fish Markets, cleaned and without the skin or bones.
1 fennel bulb, cleaned outside and thinly sliced
3 tablespoons small capers, drained
1 lemon, sliced
2 sprigs of dill
25 g salted butter, cubed
30 g olive oil
100 ml white wine
Black pepper

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Sea Bass fillets with capers, fennel and dill

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια





Προμηθευόμαστε τα φιλέτα Λαβράκι από τις ψαραγορές Blue Island.

Preheat the oven to 200°C.

Place the fish fillets in a baking dish lined with greaseproof paper. Season with salt and pepper on both sides and scatter the butter cubes on top. Cut the fennel into thin slices and place on top. Sprinkle with the capers and lay the lemon slices and the dill on top of the fennel.

Next, add the olive oil and white wine and cover the dish with aluminium foil. Make sure that the pan is well sealed by wrapping it completely with a second piece of foil, if necessary.

Bake in the oven for about 20 minutes or until the fish is cooked. Remove the dish from the oven and leave for a few minutes still wrapped before serving. Beware of hot steam escaping when the foil is removed. Sprinkle with extra dill.

Serve with steamed potatoes.

Bon appétit!


From Athina Loizidou


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