Slice the monkfish fillets thinly lengthways, creating 8 strips. Using a metal skewer as a guide if necessary, thread a sprig of rosemary through each one until the whole strip is skewered.

Slice the tomatoes, leaving the smaller ones whole. Arrange on a serving plate with torn-up chunks of mozzarella. Scatter the basil leaves on top and dress with the olive oil (lemon-flavoured oil works well too).

Get your grill hot. Brush the monkfish with a little oil and a sprinkle of sea salt and grill for 2-3 minutes per side, allowing the fish to lightly sear and the rosemary to blacken.

Place the monkfish on top of the salad and finish with a further sprinkling of sea salt, a squeeze of lemon and a little more olive oil.

Place a portion of noodles on each warmed serving plate then top with the sea bream.