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:
- Almond Oat Crumble
- Buttered Tomatoes with Honey, Orange and Rosemary
- Pork chops with creamy bacon and cabbage