We use cookies to improve your experience on this website. By continuing to browse our site you agree to our use of cookies.

Grilled Seabass with zucchini and grapemust

By Angelos Kallinteris, Executive Chef Costa Navarino

Serves: 1

Grill the seabass fillets and add a pinch of Navarino Icons Sea Salt with rosemary. Marinate the zucchini with Navarino Icons Organic Grapemust, Extra Virgin Olive Oil, and oregano and grill it until it becomes nice and tender.

Serve it in a dish placing the Seabass fillets with the marinated zucchinis on the base. Drizzle with Navarino Icons Estate Grown Extra Virgin Olive Oil and decorate the plate with a touch of Navarino Icons Roasted Red Pepper & Tomato Dip.