A bass, Dicentrarchus labrax, that has been de-boned and stuffed with a breadcrumb, egg, parsley, pine nut, lemon zest, lemon juice and melted butter
A bass, Dicentrarchus labrax, that has been de-boned and stuffed with a breadcrumb, egg, parsley, pine nut, lemon zest, lemon juice and melted butter mixture. It has been trussed with cooking string to keep the stuffing in and roasted in an oven in baking paper, en papilotte, before being removed and browned under a grill. Dorset England UK GB.
Size: 5559px × 3706px
Photo credit: © www.pqpictures.co.uk / Alamy / Afripics
License: Licensed
Model Released: No
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