Directions

1. Boil the potatoes in well salted water for about 15 minutes, or just this side of tender. Rinse with cold water, then slice each potato in half lengthwise.

2. Prepare your grill for two-zone cooking and build a medium-high fire (or heat an oven to 400℉).

3. Transfer the potatoes to a large cast iron skillet (big enough to hold the potatoes in one layer). Drizzle the potatoes with enough olive oil to generously coat, and sprinkle them with 1 teaspoon Fish Monger and a pinch of kosher salt. Use your hands to toss the potatoes until they’re evenly coated, then place them in the skillet cut-side up. Place the skillet over indirect heat, close the grill, vent the grill for smoking and roast until nicely browned, 20 to 25 minutes (or roast them in your oven).

4. As the potatoes cook, prep the fish. Place the fillets in a baking dish and drizzle with enough olive oil to lightly coat and season both sides with the remaining Fish Monger.

5. When the potatoes are brown, move them to the sides of the skillet (or transfer to a baking sheet if you need the room), and place the fillets in the center of the skillet. Close the grill and roast for 15 minutes, or until the fish flakes lightly when pressed.

6. While the fish cooks, combine the garlic, parsley, rosemary and lemon zest in a small bowl. To serve, place the potatoes and fish in a serving dish, top with the herb mixture and lemon wedges.