Barbecued fish with lemon & rosemary

It’s worth investing in a fish cage if you’re a seafood lover, as this makes the process a lot easier. If you don’t own one, salt the fish skin heavily or cook it over slices of lemon.

SERVES 4 PREP 5 mins COOK 20 mins EASY

2 medium sea breams or sea bass (about 600g each), or 4 mackerel, scaled and gutted (remove the ins and heads, if you prefer) handful of rosemary sprigs

2 lemons, 1 inely sliced, 1 halved

2 tbsp olive oil, plus extra for drizzling

1 Light the barbecue – you want an even layer of ashen embers for medium heat. If you have a gas barbecue, set it to medium. Season the fish cavities with salt and pepper, then stu with most of the rosemary sprigs and lemon slices. Brush or rub the fish skin with the olive oil and season well with sea salt flakes. If you have a fish cage, lay the fish inside with the remaining lemon slices and rosemary sprigs and place on the grill. Alternatively, scatter the lemon slices and rosemary sprigs directly over the grill and lay the fish on top (see tip below for cooking indoors).

2 Cook the fish for 8-10 mins on each side until the skin is lightly charred and blistered, and the fish is cooked through. While it is cooking, put the lemon halves cut-side down on the grill and cook until char marks appear. Serve the fish drizzled with extra oil with the charred lemons for squeezing over.

GOOD TO KNOW gluten free PER SERVING 425 kcals • fat 27g • saturates 6g • carbs 2g • sugars 1g • ibre 1g • protein 44g • salt 0.4g

rain or shine

To cook the ish in the oven, heat to 220C/ 200C fan/gas 7. Lay the ish in a shallow roasting tin and bake for 2025 mins until the skin has blistered and the ish is just cooked through. If you want to char the lemons as above, sear cut-side down in a dry frying pan over a medium-high heat.