4 x 180g pieces Grey Morwong fillet, skin on, bones removed
Salt and cracked black pepper
2 tablespoons extra virgin olive oil
2 rounds Lebanese bread, quartered

Tahini Sauce
2 tablespoons tahini
2 tablespoons lemon juice
30ml water
½ teaspoon crushed garlic

Pine Nut Parsley Salad
⅓ cup pine nuts, toasted
¼ cup currants, soaked in hot water for 10 minutes then drained and dried
¾ cup roughly chopped flat-leaf parsley
3 golden shallots, finely sliced
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil

Make Tahini Sauce: combine all ingredients and mix well; the tahini will become very thick when the water is first added, continue stirring and it will become the consistency of pouring cream.
Make Pine Nut Parsley Salad: combine all ingredients and mix well.
Heat a BBQ or char-grill plate.
Cut several slashes into the skin of the fish, sprinkle with salt and pepper and brush well with olive oil. Cook, skin-side down, for 2-3 minutes on one side, then turn and cook for a further minute or 2,
until opaque and flesh flakes easily when tested with a fork.
Divide salad between plates, place fish on top, drizzle with tahini sauce and serve with Lebanese bread.