Kyknos Tomato & Kalamata Olives 405ml
$4.00
KYKNOS selects and packs tomatoes grown in the region of Peloponnese under strict quality specifications. KYKNOS TRUE GREEK Tomato & Kalamata Olive Pasta Sauce is made with Extra Virgin Olive Oil and is a perfect addition to any pasta dish!
1 in stock
Description
KYKNOS selects and packs tomatoes grown in the region of Peloponnese under strict quality specifications. KYKNOS TRUE GREEK Tomato & Kalamata Olive Pasta Sauce is made with Extra Virgin Olive Oil and is a perfect addition to any pasta dish! Established in 1915, KYKNOS is one of the most loved and recognized brands in Greece. A family-owned company is famous for its canned tomato products.
May contain: Pits or pit fragments.
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
Preparation:
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
