The Restaurant Coco Beach in Nice has been in the family for almost 80 years. It's a small, inconspicuous restaurant tucked into the coast – but it has been serving illustrious guests for decades. The owner has a special way to prepare grilled Sea Bass.<br /><br /> Ingredients (for 1 Person):<br /><br /> One sea bass<br /> 100 g tomatoes<br /> 100 g eggplants<br /> 50 g lettuce <br /> olive oil<br /> salt<br /><br /> Preparation:<br /><br /> Sea Bass<br /> 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.<br /><br /> Vegetables<br /> Cut into slices about 1 centimeter thick.<br /> 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.<br /><br /> This recipe comes to us courtesy of Pierre Quirino of the Coco-Beach Restaurant.
