Place a pan of water to boil. In another pan, sauté the garlic, add the fish trimmings and cook for 5 minutes. Add fresh herbs, sundried tomatoes, breadcrumbs, lemon zest and pine nuts. Cook for a further five minutes. Season with salt and pepper. Set aside to cool. Place fish fillet on a board. Spoon filling onto fillet and roll up. Roll in Cling Film tightly and tie a knot at the ends. Place in boiling water for 20 minutes. Serve on a salad or with couscous and veg.