1 piece fish
1/2 banana sliced
1 tbsp chopped nuts
3 heaped tbsp whipped cream
2 tbsp Pacific Harvest karengo flakes that has been soaked, drained
1 tbsp lemon juice

Place each piece of fish on a baking tray and firstly cover with karengo, and over that lemon juice; then sliced banana, whipped cream and finally sprinkle over the nuts. Place under grill, at least 2 inches away from the element. Grill for 5 - 10 minutes depending on thickness of fish. Serve with a green salad and dry white wine.