-Turbot grilled, a la gallega or with a marinaire sauce - Rock sea fish Roteña style - Baked grouper on a bed of sailor’s sauce (garlic, onions, tomatoes and seafood) - Baked sea bass with vegetables in season - Monk fish in a marinaire sauce - Fried small red mullets, small sole, baby hake, squid or hake’s-roe - Red mullet from Conil grilled or with a sherry sauce (according the weight: 100 gr.) - Soup-stew of fish and sea food - Sole grilled or meuniere (according the weight: 100 gr.) - Cod viguesa style, bilbaina, or small bits romaine - Deep-fried whole small fish “Sevillano style” - Grilled or fried swordfish in olive oil with lemon & garlic - Baked salmon in dry sherry sauce - Sole filets “Cleopatra” in meuniere sauce with shrimps, ham and mushroom - Baked sole filets, covered with a creamy sauce made from sherry with mushroom and shrimps - Hake boiled in vegetables sauce, grilled, romaine, in greenish sauce made from parsley, baked with vegetables in season - Grilled or with bilbaina sauce neck of hake or sea-bass - Fried small bits of hake - Mixed grill (fish and sea food) - Sole filets romaine