Cook on very hot barbeque for 10 minutes.
- 1 large trout or small salmon (gutted)
- 1 glass cider
- handful parsley
- Stuff the cavity of the fish with the parsley.
- Lay on foil and splash over the cider.
- Make a parcel.
- Cook on very hot barbeque for 10 minutes.
- Season and serve.
More by Paul Flynn:
- Pan Fried Monkfish, Creamy Brandade: Today show
- Bacon, onion, potato and sour cream tart/pizza
- Paul Flynn's Seafood Chowder