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