Whitefish or trout
First – make a mixture you think is yummy out of breadcrumbs, Parmesan cheese, salt, pepper and dried oregano. Mix in bowl and set aside. Take your pieces of whitefish or trout and roll them in olive oil. Coat them with the breadcrumb mixture on both sides. Put them on the barbecue. Brown nicely on both sides. Cook for a few minutes on both sides. Overcooking will make the fish dry.
Adapted from California Sea Grant