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Serves: 2
What you'll need
- 2 x 200g skinless white fish fillets
- 2 tsp horseradish sauce
For the crumb:
- 50g fine breadcrumbs
- 1 tbsp flat leaf parsley, finely chopped
- 2 tbsp parmesan, grated
- 1 garlic clove, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon zest
Method
- Fire up the barbeque to medium heat
- Combine the crumb ingredients and place in the fridge for 10 minutes
- Season each fillet with salt and pepper then spread the horseradish on the top of each
- Press the crumb mixture onto the top of each fillet until it forms a firm topping
- Make a double layered tin foil parcel and brush with olive oil, place the crumbed fish inside. Seal and cook for 20 – 25 minutes
- Serve with your choice of green salad