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.