Sardines pan fried in garlic, parsley, oregano, white wine and lemon juice.
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Char-grilled sword-fish steak marinated in olive oil, lime juice and oregano.
Escalope of veal with asparagus and prawns cream and white wine.
Pan-fried salmon fillet in a sauce of garlic, chilli, tomato, cream and wine.
Fillets of seabass with cherry tomato and herb sauce.