Prado-SeaBass

Pan-Roasted White Sea Bass: French green lentils, baby spinach, pancetta, and star-anise carrot emulsion.  Photos by Daniel K. Lew

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Short URL: http://www.lajollalight.com/?p=56581

Posted by Susan DeMaggio on Dec 27, 2011. Filed under . You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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