Sea Bass with Lettuce and Herbs

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

A simplified version, and a very successful one too, of a recipe from Roger Vergé’s Cuisine of the Sun. The lettuce acts as an insulator, so the fillets offish do need to be cooked for a few minutes longer than you might expect.