Order Deadline for Sunday
Heat extra virgin olive oil in a casserole and poach the garlic and onion over low heat. Add the chopped peppers and then add the zucchini and the crushed tomato and let poach for a minimum of an hour and a half. Overcoat the sea bass in egg and wheat flour (ask for gluten-free wheat options) and fry it in olive oil at 180ºC.
Lubina (pescado), pimientos, cebolla, calabacín, tomate, sal, aceite de oliva virgen extra.