Fire Cooked Monkfish Tail with Garden Herbs, Courgettes & Watercress

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Ah the glorious days of summer, when sipping something cool while the sun warms your back is just about as heavenly a thought as one could imagine.

With all this lazing about in warming weather, you need something light, simple and delicious to feast on. That's where this gorgeously simple recipe comes in. It's a case of compiling a few good things, then plonking a perfectly cooked slab of luscious fish on top - in this recipe, the show-stopping centrepiece is a sustainably caught Monkfish Tail.

Ingredients

1

Sustainable Monkfish Tail
A good pinch

Pure sea salt
A drizzle

Olive Oil
1

Lemon, halved
2

Courgettes, sliced into thick disks
100g

Watercress
25g

Toasted pine nuts
A handful

Garden herbs (we like to use parsley, dill and mint), roughly chopped

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Method

Light the barbecue, making sure that you wait until your charcoal or wood is ready to cook on.
Lightly oil the monkfish tail and season all over. Place the monkfish tail onto the grill. Also onto the grill add the lemon halves. Cook the monkfish for about 6-7 minutes on one side. Turn over and cook for a further 6-7 minutes on the other side. Squeeze one half of the charred lemon over the fish towards the last minute of cooking.
Oil and season the courgette disks and then place them onto the grill. Cook for 2 minutes on one side, flip over and cook for a further minute on the other side. With the other lemon half, squeeze the juice over the courgettes for the last minute of cooking.
On a platter scatter the watercress, garden herbs and pine nuts. Place the monkfish tail on top, drizzle the whole platter with a generous glug of olive oil and serve with the charred lemon halves.