Ingredients (for 1 Person):

One sea bass
100 g tomatoes
100 g eggplants
50 g lettuce
olive oil
salt

Preparation:

Sea Bass
Clean the fish. Place it on a charcoal grill that is already hot. Turn it after approx. 10 minutes. Remove the scales gently with a brush. Remove the fish from the grill after each side has cooked for 10 minutes. Remove the scales from the other side. Remove the bones. Season with salt and a dash of olive oil and serve with lemon.

Vegetables
Cut into slices about 1 centimeter thick.
Grill over the charcoal for approx. 5 minutes, turning them once. Put on the same plate as the fish, add a few lettuce leaves, salt and dash generously with olive oil.

This recipe comes to us courtesy of Pierre Quirino of the Coco-Beach Restaurant.