Grilled Monkfish Burger with Dill & Caper Sourcream

Season the monkfish with sea salt, black pepper and lemon zest.

Slice up sweet potatoes into thick discs, discard the ends. Season with salt and pepper drizzle with of olive oil.

Light the charcoal in the BBQ and when it’s at the right temperature - we’re aiming for a medium heat here, add the sweet potato bites to the middle of the grill.

Halve the lemon and use one half to clean the direct side of your grill, where the monkfish will go, while also creating a non-stick surface. Place the lemon half on the indirect side of your grill.

For the dill and sour cream, roughly chop the capers and place into a medium bowl with the caper juice, sour cream, dill and chives. Season with sea salt, black pepper and lemon juice and set aside.

For the salsa, add some lime juice into a bowl, finely dice up a green pepper and red onion. Add the ingredients into a bowl and mix with salt and pepper, leave to one aside.

Turn the sweet potatoes to grill on the other side then begin to cook the monkfish over direct heat for 10 minutes, turning occasionally, until cooked through. After the first turn, season again with salt & pepper and a squeeze of your charred lemon.

To assemble the burgers, toast the buns over the direct heat and slather with the dill and caper sauce. Top with a handful of rocket, salsa and the BBQ monkfish.