Dear Guest,
within a few days, Gallery to Fly team will launch a new website. However, already now you can see the updated interface and new items of our menu. While we are making the latest changes, you can get the current menu and make an order by contactng our managers:
Chilean sea bass backed in parchment with jasmine rice
Ingredients:
Chilean sea bass baked with thyme, ginger, olive oil and chili pepper
Served with:
jasmine rice
Cooking method:
1. Heat the sea bass for 8-12 minutes, 250°F (for the lower heating element of the oven); 1-1.5 min., 600 W (for microwave) and place on a plate; 2. Heat jasmine rice for 5-8 minutes, 250°F (for the lower heater of the oven); 1-1.5 min., 600 W (for microwave) and place next to the fish. Bon appetit!
