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:
Sea bass fillet with vongole, artichokes, young potatoes and tomatoes
Ingredients:
Sea bass, vongole, young potatoes, cherry tomatoes, artichoke, olives, parsley
Served with:
cremini sauce
Cooking method:
1. Warm up the young potato garnish with the vongole for 8-10 min., 250° F (for lower oven heat); 1-2 min., 600 W (for microwave) and place on a plate; 2. Warm up sea bass fillets 10-12 min., 250°F (for lower oven heat); 1,5-3 min., 600 W (for microwave) and place next to garnish; 3. Pour cremini sauce over the dish; 4. Lemon is served separately. Bon appetit!
