Ingredients 

2 fillets from seabass
4 small artichokes
2 red peppers, baked & peeled
3 tomatoes
4 tablespoons of olive oil
1 onion finely chopped
1 clove of garlic, crushed
1 zucchini, cut into thin strips
1/2 eggplant, cut into thin strips
1 mushroom, cut into very thin strips
2 sheets of spinach, cut into very thin strips
Salt
Pepper


Method

  1. Heat the olive oil in a small saucepan and add the chopped onion, crushed garlic and salt to salvage.
  2. Chop the vegetables into strips & cook until they are softened.
  3. Add the mushroom, spinach & tomatoes to the end until the liquids evaporate
  4. Place the fillets for thirty seconds on a non-stick pan. Then, transfer from the pan to the oven at 170 °C in the air for 5-6 minutes with the vegetables.
  5. Serve the fillet with the vegetables preferably immediately.



HEAD OFFICE - ACCOUNTANT
60 Riga Feraiou Str.
26221 Patras
Tel.: +30.2610.277.745
Fax: +30.2610.277.882

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Neochori, Messolonghi
30001 Aetolia-Acarnania
Tel.: +30.26310.26981
Fax: +30.26310.26982



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