Instructions: 1 For the Lemongrass Butter: Put everything into a processor and season with black pepper. Blend until smooth, spoon the mix into the centre of a large sheet of clingfilm, shape into a 4cm/1 1/2" thick, wide roll and chill in the fridge or freezer until firm. When firm, preheat the grill to high.

2 Trim away the frills from either side of the fish, trim down the tail and snip off the fins. Brush on both sides with melted butter and season.

3 Depending on the size of your grill, cook one or two at a time dark-side up, on a buttered baking tray or rack of a grill pan for 4 1/2-5 minutes.

Keep warm while you cook the rest. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.

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