Summer Tastes from Diamond Deluxe Hotel. Sea Bass Fillet with a Fava Crème and Tamarix Greens

ummer tastes from Diamond Deluxe Hotel in Kos

Continuing on our summer tastes from Diamond Deluxe Hotel in Kos journey with some of the most delectable dishes from Diamond Deluxe Hotel and the renowned Peruzzi a-la-carte restaurant, let’s see the recipe for a summer favourite, a fish dish that combines distinctive tastes from all around Greece;

Freshly caught sea bass, tamarix greens that grow by the sea and their zesty, salty taste complements any fish or sea food dish and the traditional Greek delicacy, creamy fava beans.

This is what a sunny midday in Kos tastes like, an evening stroll in the sands of the picturesque beach of Lambi, or a glamorous dinner in the Peruzzi. Try it out and share with us the images and the memories this dish awoke.
ummer tastes from Diamond Deluxe Hotel in Kos

100gr fava beans

1 400gr sea bass

1 tomato

1 onion

1 lt chicken stock

50gr olive oil

Salt and pepper

110 gr Tamarix greens

Baby carrots

Fleur de sel sea salt



For the Fava crème

We boil the fava beans, the tomato and the onion, adding 1 lit of chicken stock. As soon as the fava beans are soft, we drain and blend in a food processor until we have a smoot7 h, creamy substance.

For the Sea Bass

We fillet the sea bass. On a cold pan we add some oil and the sea bass skin-first and we sauté it.

For the Tamarix greens

Blanche the greens in boiling water, then cool them down in an ice bath. We marinate them in salt, pepper and a splash of soy sauce.

We serve the sea bass on a bed of greens, the fava crème and add some baby Carrots and sea salt. Try our summer tastes from Diamond Deluxe Hotel suggestions and keep enjoying the tastes that you liked when staying with us.

Bon apètit!