1 x 2 packHydro Little Gem Lettuce, leaves separated
½ cupPraise Lemon Aioli
What to Do
Combine half the oil with seasoning in a bowl. Cut fish into 2cm thick pieces. Add to bowl and stir gently to coat. Cover. Refrigerate 5-10 minutes.
Preheat oven 180°C fan forced. Cut baguette in half crossways then lengthways. Chop half the parsley and mix with butter and chives. Spread over the cut side of baguette. Place onto a tray, butter side up, cook 5-8 minutes until hot. Slice into pieces.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook fish in batches for 2-3 minutes, turning often until cooked through. Remove to a plate.
Combine carrot, cabbage, radish and remaining parsley leaves in a bowl and season. Arrange gem lettuce leaves on a large serving platter, top with salad then fish. Drizzle with lemon aioli and serve with herbed baguette.