Steaming is a healthier, gentler way to cook your fish. There’s no oil or butter required and the fish retains most of its nutrients, but you won’t get that delicious crispy skin as a result. Delicate white fish generally steams nicely – sea bass, bream and tilapia are often steamed in Asian cooking – and salmon works nicely too. ‘I think brill and turbot are both fantastic steamed,’ says Gary. ‘You can do anything with turbot really – it’s the king of fish.

‘If you’re steaming fish, it’s better to have the water just barely at a simmer rather than having it boiling, as fish always responds better to a gentler heat. If you’re steaming your fish at 100°C it batters the fish a little bit, and you’ll end up with a plain white piece of fish. I steam my fish at 80°C and just cook it for a little bit longer. You end up with a nice, light texture and you get that beautiful pearlescent finish that indicates a nicely steamed piece of fish.’

When your fish is cooked it’ll be delicately flaky all the way through the fillet and you’ll be able to peel the skin off without breaking any of the fish. ‘If you try and pull the skin off and bits start breaking, it’s not cooked enough and it needs a bit longer,’ says Gary.

Barbecues can be a rare treat in the UK, but if the planets align and you find yourself warming up the coals on a sunny afternoon, pick up a bit of monkfish from your local fishmonger. ‘For me, barbecuing is the best way to cook monkfish,’ says Gary. ‘Monkfish tail is brilliant because you can split it into those lovely fillets and cook them whole, which results in a better texture and flavour than smaller pieces. If I cook monkfish, I always cook it whole on the barbecue and then slice pieces off.

‘Another nice thing I like to do with monkfish is to age it in a bit of double cream,’ he continues. ‘It helps tenderise the fish, much like in Indian cooking when they add yogurt to marinades. Age it for a couple of days in cream, then wash it off, pat it dry, coat it in oil and get it straight onto a raging hot barbecue. Get a nice colour all the way around the fish, keep closing the lid to get it nice and smoky and the result is absolutely amazing.

‘Brill, turbot and mackerel are delicious as well, you just have to be a little bit more careful with them – if the fish is smaller it’ll overcook very easily on that hot barbecue!’

‘Grills don’t get as hot as barbecues and you’re getting heat from the top instead of the bottom, but a lot of the same rules still apply,’ says Gary. Grilling is a really easy and quick way of getting a lovely result out of a fillet of fish and works well for white fish fillets like sea bass and bream, as well as oily fish like mackerel.

‘If I grill a piece of fish, i’ll season it, oil it, and put it under the grill on a medium heat,’ he continues. ‘I like crispy skin on fish, but even a hot grill won’t give you a proper crispy skin, not like you’ll get in a pan. You’re much better off using the skin to test when the fish is cooked – when the fish is ready, the skin will peel off easily, exactly the same as if you were steaming it.’