Ligurian Style Sea Bass Fillet with Purple Potatoes, Pitted Taggiasca Olives and Pine Nuts

IL FILETTO DI BRANZINO PESCATO ALLA LIGURE CON PATATE VIOLETTE, OLIVE TAGGIASCHE SNOCCIOLATE E PINOLI

€25

Osteria Mamma Rosa · Milan

Nutrition

≈ 500 kcalper portion of about 350 g

Protein28%
28%
Fat58%
58%
Carbohydrates14%
14%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

A pan-seared or baked sea bass fillet served with boiled or roasted purple potatoes, olives, and toasted pine nuts.

Cuisine: Italian (Ligurian)
Origin: Liguria, Italy

Typical ingredients

sea bass
purple potatoes
taggiasca olives
pine nuts
olive oil

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

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