Monkfish works well with the smoky tastes that a charcoal grill or a barbecue creates © Lisa Barber
Serves 4

Moist and sweet, monkfish works well with the smoky tastes that a charcoal grill or a barbecue creates. The salty-sweet taste of Parma ham or bacon is a delicious complement.

800g/28g monkfish
40ml/2oz olive oil
Sea salt and freshly ground black pepper
4 slices Parma ham
400g/13oz cooked spinach, dressedFor the basil oil
1 large bunch of basil, leaves only
A pinch of salt
1 garlic clove, peeled
150ml/5fl oz of extra-virgin olive oil

Light your grill or barbecue and make sure that it is really hot.

Brush the monkfish with the olive oil and season on both sides with the salt and pepper. Lay on the grill and cook without turning or prodding for three minutes on the first side; the monkfish should have a good colour from the grill and the flesh should no longer be translucent. Turn and cook for four minutes on the other side.

While the monkfish is cooking, make the basil oil by placing the basil leaves in a blender with the salt and garlic clove, turning on the engine and slowly pouring in the olive oil through the funnel in the top. You will have a beautifully vibrant sauce that tastes wonderfully fresh.

Lay the warm, cooked spinach in the centre of the plate and lay the monkfish on top. Finish with the slices of Parma ham and spoon over the basil oil to serve.