Whole monkfish, rosemary salt and charred lemon

1 Put the rosemary leaves in a food processor or blender with the coarse salt and pulse six or seven times until the rosemary breaks down but you still have the crunch of the coarse salt.

2 Mix with the fine salt, put on a tray and allow to dry for a few hours in your kitchen, then put the rosemary salt in a jar (it will keep for weeks).

3 Heat your barbecue, brush the monkfish liberally with mayonnaise, add a few twists of black pepper, then put on the barbecue, bring the lid down and turn down the heat to medium. If you are using a charcoal barbecue, make sure there is no direct heat or flame underneath the fish.

4 Cook for 10 minutes, then turn the fish over. Cook for another five minutes before checking it. Add the lemons cut side down to the grill. They will caramelise in a short while and add a lovely deep note to the finished dish.

5 The monkfish will be ready when the bone at the thicker part starts to separate from the flesh. Be careful not to over-cook it. Another telltale sign is if the meat at the thinner end of the tail starts to look dry and starts to break off the bone. Don't be afraid to use a knife at this point to see if it is done.

6 Remove the monkfish onto a tray, drizzle over the olive oil and simply serve with the lemon and rosemary salt on the side. The smoked potatoes are the perfect accompaniment. A little aioli on the side wouldn't go astray if you have it to hand.