• 1.2 kg (2 lb 11 oz) monkfish (or any firm fleshed fish)

Peel the monkfish and remove the central backbone. Remove any pin bones. Cut the monkfish into pieces of the same size.

Whittle the branches of rosemary to a point, skewer the pieces of monkfish, rub with olive oil.

For the drizzle, zest the lemons, remove the skin and pith with a knife and extract the segments. Combine the zest, the lemon segments and the olive oil with the sug