Here is a great topping for almost any fish that has been prepared and doesn’t have a skin on top and was given to us by our son Dave and is well established as one of our favourite toppings.
Ingredients: 2 garlic cloves Coriander leaves – chopped Pine nuts – handful Cream or Creme Fraiche Olive Oil Breadcrumbs Parmesan cheese
Method: Crush the garlic cloves, add in the chopped coriander leaves, sprinkle in a handful of pine nuts and add a couple of spoons of either double cream or creme fraiche and spread paste on to top of fish. Top with a mixture of breadcrumbs and grated parmesan cheese. Place fish on tray or shallow dish and bake in BBQ with lid down. If you don’t have a lid on your BBQ then cover with bacofoil. Pre-heat BBQ and cook for 15 minutes. Dave uses mainly white fish – Cod, Haddock, Coley or any white fish available from the markets but it is also good on Salmon, Monk fish or Tuna.