Baked mussels with zucchini, capers and peppers
Red mullet with white wine, parsley and garlic
Wood-roasted squid stuffed with chilli
Spiedini of monkfish and scallops
Wild salmon baked whole in sea salt
Whole turbot with rosemary baked in sea salt
Wood-roasted turbot tranche with capers
Sea bass slashed and stuffed with herbs