Zesty fish makes for a delicious topping for crisp crostini.


For the fish crostini:

  • 1 whole fish, cleaned (rainbow trout or salmon)
  • 2 lemons, sliced
  • Large handful of parsley
  • 1 red onion, sliced
  • 5 garlic cloves, sliced
  • 2 baguettes
  • Juice of 2 lemons
  • Chives, chopped
  • Olive oil
  • Coarse sea salt
  • Cracked black pepper

For the sauce:

  • 2 red peppers
  • 1 block of feta cheese
  • 4-5 mint leaves
  • 4-5 basil leaves
  • Juice of 2 limes
  • Salt & pepper


  1. Score the fish skin with a sharp knife.
  2. Stuff the cavity of the fish with the parsley, lemon slices, most of the red onion and half the garlic.
  3. Season with salt & pepper and a drizzle of olive oil.
  4. On some tinfoil make a bed of the remaining lemon slices, red onion and garlic and place the fish on top.
  5. Insert some lemon and garlic slices into the scored skin.
  6. Wrap the fish very tightly in a double layer of tinfoil.
  7. Put the wrapped fish straight onto the BBQ on a medium heat (the indirect side) and cook for around 40 minutes until cooked through and flaky.
  8. For the sauce, roast the peppers over the grill until charred (10mins). Leave to cool slightly then scrape the charred skin off with a knife.
  9. Put the peppers, feta, mint, basil, a little olive oil and the lime juice into a blender, season with salt & pepper and blitz until combined.
  10. Cut the bread into slices (Ideally leave the bread out for an hour to stale up a tiny bit)
  11. Toast lightly on the BBQ, grill or toaster.
  12. Spread some of the red pepper sauce on each piece of bread.
  13. Once cooked, remove the fish from the wrapping (the steam will be hot) and flake off some fish to top each crostini.
  14. Garnish with chives.