Hake Steaks with Salsa Verde

Light the barbecue, and allow the flames to die down until the charcoal is ready to cook on (this will take about 30 minutes – for more info, see our handy guide, Getting the Most from a Charcoal Barbecue). Brush the fish steaks generously all over with oil, and season well with salt and pepper.

While you wait for the barbecue, make the salsa verde by chopping the capers, gherkins, spring onions and parsley as finely as you can. Stir in the lemon zest and juice and the olive oil, then season to taste with salt and pepper (if you prefer a completely smooth consistency, use a stick blender or food processor to blend everything together). Transfer to a serving bowl and set aside until needed.

When the barbecue is ready, place the fish steaks on the grill and cook for 4-5 minutes on each side, or until cooked through – the flesh should be opaque and easy to flake away from the bone. Serve straight away, together with the salsa verde and your chosen accompaniments.