Heat the grill to high. Lay the fillets, skin side
down, on an oiled baking tray. Mix together the
breadcrumbs, butter, parsley, lemonzest and
juice, and half the pine nuts. Scatter the mixture
in a thin layer over the fillets, drizzle with the oil
and place under the grill for 5 mins. Sprinkle
over the remaining pine nuts, then serve with
the lemon wedges and a potato salad.