Grilled bream with rosemary, anchovies & lemon

We are lucky to have the black bream in our English waters. Arriving in May, they are big contributors to my summer table. The season runs right through to the end of autumn, although their fat can become a little smelly at the latter end of the year (I don’t know why). The idea of the lemon is a nice tip I picked up from a fellow cook and friend, Stevie Parle.