Paul McVeigh's barbecued monkfish

4 monkfish tails

For the marinade:

zest of 1 lemon (reserve lemon juice for basting butter)

4 tbsp parsley, chopped

2 tbsp rosemary, chopped

2 garlic cloves, crushed or very finely chopped with tiny pinch of salt

5-6 tbsp neutral oil (sunflower, rapeseed)

For the basting butter:

150g butter, melted (can be melted in stainless steel bowl to the side of grill)

juice of lemons and other citrus fruit from rub and marinade

bunch thyme

bunch rosemary