1: First make the seaweed butter. Put the softened butter into a bowl. If the seaweed flakes are large, pop them into a spice grinder or mini food processor and grind to smaller flakes. Add to the butter with the lemon zest, garlic and chopped herbs. Season just with pepper for now (as the seaweed adds quite a lot of salt). Mix together until evenly combined.

2: Spread about 2 tbsp of the seaweed butter on an oven tray and lay the lemon sole fillets, skin side down, on top. Spread half the remaining seaweed butter over the top of the fish fillets.

3: To prepare the asparagus, bend each spear near the base until it breaks naturally and discard the woody ends. Drizzle the asparagus spears with the extra virgin olive oil and season with salt and pepper.

4: Place the oven tray directly on the barbecue for 8–10 minutes until the fish is just cooked. Around halfway through cooking, add the asparagus spears to the barbecue, laying them directly on the grid. Cook for 1–2 minutes on each side until lightly charred.

5: Remove the fish from the barbecue and carefully transfer to serving plates, spooning over any melted butter from the oven tray. Dot the remaining butter on top of the fish. Serve the asparagus on the side, along with lemon wedges for squeezing.

6: