Al Saray For this Lebanese classic, seafood is lightly marinated with herbs, then pan-fried until tender. The delicious pieces are served on rice and crowned with our Chef’s own magic garnish of fried onions, pistachio and cashew nuts.
Dill sauce brings out the best in fish, as you’ll discover with our Seabass with Dill Sauce. Green lentils, salt, cumin powder and fish stock are added to onions that have been sautéed in olive oil. Then the marinated seabass is pan friend in this delicious mixture for about six minutes, before being served with lentil and – of course! – dill sauce.