In a bowl add a few glugs of extra virgin olive oil, Seafood Rub, salt, pepper and lemon zest.
Wipe the cleaned fish with kitchen towel to dry it. Slash the flesh in diagonal lines through to the bone.
Rub the mixture into the skin, slashes and cavity.
Cook the fish over hot coals until just cooked, brushing with marinade as you go. Do not overcook!
Serve immediately with balsamic roast potatoes.
