Sea bass fillet in EVOO (Doña Tomasa) with smoked Andalusian red adobo and rustic bread (1 / 11 / 12 / 13)
€13
La Rosa Vermuteria y Colmado · Palma
- Cereals containing gluten
- Crustaceans
- Fish
- Molluscs
Nutrition
≈ 450 kcalper portion of about 200 g
- Protein22%
- Fat63%
- Carbohydrates16%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Sea bass fillet preserved in extra virgin olive oil with an Andalusian red adobo marinade, served with rustic bread.
- Cuisine
- Spanish (Andalusian)
- Origin
- Spain
Typical ingredients
- sea bass
- olive oil
- adobo spices
- rustic bread
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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