Pappardelle with sea bass fillet

Pappardelle with sea bass fillet

4 servings


  • 6 NIREUS’ sea bass fillets
  • 1 pack of pappardelle
  • 1 onion
  • 1 red, 1 green & 1 yellow bell pepper
  • 2 tbs parsley
  • 6 tbs olive oil
  • 1 tbs tomato paste
  • 2 grated tomatoes
  • Salt - pepper



1. Thinly chop the onions, pepper bells and sauté in olive oil. When sautéed, add the fillets and continue sautéing 2 minutes for each side. Remove for the pan.

2. Add the tomato paste, the grated tomatoes, salt and pepper in the pan and allow the sauce to set.

3. Boil the pappardelle and add 2-4 tbs of their water in the sauce.

4. When both the pappardelle and the sauce are ready, mix all together in the pan, adding the fillets cut in pieces and the parsley. Mix all together; sprinkle some freshly grounded pepper and some drops of olive oil.

The recipe was exclusively developed by the food blogger and chef Eva Parakentaki for NIREUS.