All Fired UpBBQ & Grill

Fish Crostini

Name: Fish Crostini
Total time: 50 min
Yield: 12 servings
Ingredients: 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

Nico ReynoldsFrom the series · All Fired Up

50 min totalServes 12Medium

Fish Crostini

Time50 min

Serves12

SkillMedium

ShowAll Fired Up

Method

Score the fish skin with a sharp knife

Stuff the cavity of the fish with the parsley, lemon slices, most of the red onion and half the garlic

Season with salt & pepper and a drizzle of olive oil.

On some tinfoil make a bed of the remaining lemon slices, red onion and garlic and place the fish on top.

Insert some lemon and garlic slices into the scored skin.

Wrap the fish very tightly in a double layer of tinfoil.

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.

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.

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.

Cut the bread into slices (Ideally leave the bread out for an hour to stale up a tiny bit)

Toast lightly on the BBQ, grill or toaster.

Spread some of the red pepper sauce on each piece of bread

Once cooked, remove the fish from the wrapping (the steam will be hot) and flake off some fish to top each crostini.

Garnish with chives

Cook's notes

Wrap the fish in a double layer of foil and seal it tightly — you're building a steam parcel, so any gaps let the moisture escape and the fish dries out.
It's cooked when the flesh flakes cleanly off the bone at the thickest part; on a medium indirect heat that's roughly 40 minutes, but go by the flake, not the clock.
Open the parcel away from your face — there's a real blast of steam — then flake the fish into a bowl, picking it over carefully for any loose bones as you go.
Char the peppers until the skin is properly blackened, then let them cool a little before scraping — the skin lifts away far more easily once the steam has loosened it.
Leaving the baguette slices out for an hour to stale slightly before toasting gives them a crisp, crouton-like bite that holds up under the sauce.

Serve with These are a sharing starter, so put them out with a cold, crisp white or a light rosé and let people help themselves. A bowl of olives or some dressed leaves alongside rounds it into a relaxed grazing spread.

Make ahead & storage Best assembled just before serving so the toasts stay crisp, but you can flake the fish and blend the pepper sauce a few hours ahead and keep both covered in the fridge. Bring them back to room temperature and toast the bread fresh when you're ready to build.

BBQ & Grill50 Minutes

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

103kcal

4gprotein

10gcarbs

6gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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