Seabass With Grilled Gem Lettuce
2 seabass filets
1 head gem lettuce
1 tbsp capers
Coconut lemongrass rice, to serve
Drizzle the seabass with olive oil, a few capers, a squeeze of lemon and sprinkle over some salt and pepper. Pop under a hot grill for 5 minutes.
Meanwhile, vertically cut your gem lettuce in half, drizzle with some oil and a sprinkle of salt. Place face down on direct heat on the BBQ for one minute. Then move to indirect heat for 5 more minutes.
Serve with a coconut, chilli and lemongrass rice.
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