Served with raw spinach salad with green lentil and capia pepper, caramelized salmon in the oven with spices, mint-lime yogurt sauce and pickled red onions
Sea bass fillet cooked with tomatoes, peppers, spring onions, fresh thyme, capers, black olives, mushrooms, lemon juice and lemon wedges, mashed potatoes with caramelized onions, arugula leaves and rosemarry