Backed Mullets with Fennel by Barbara Martello
These mullets were backed on thin slices of fennel. To give more taste and add some color to the dish, some fennel leaves were added. I cooked this dish, since it is part of a book I am writing about cheap fish from the Adriat Sea. The taken from above shows the entire fishes.
Photo of the Day
June 19, 2019
Born in Italy, Barbara Martello lives in Udine and travels her country and Europe. She started shooting 5 years ago and dedicated to do food photography from the start of her photography studies, shooting at restaurants and her own projects about the origins of food and recipes. She is also committed to food reportage across Europe about peculiar original food or activities about food harvests. Beside food, Barbara also likes live music and pet photography. She never stops learning photography and studio lighting and the history of photography.