I “invented” (meaning it’s something I threw together once and will recreate many times in the future, probably not a groundbreaking new cooking technique) the perfect recipe for barbecuing/baking fish (salmon or rainbow trout) – I make a herb butter with loads of tarragon, dill and a tiny (seriously, even if you love garlic like I do, you’ll want to hold back or it’ll overpower everything else) hint of garlic, spread it all across the fish, cover it with paper thin slices of lemon and fresh springs of dill. Wrap in foil, slap it on the barbecue, leave it there until it’s beautifully flaky and opaque in the middle. Works great cooked in the oven as well – in that case 200°C and 15-20 minutes should do the trick (you can just poke it a little with a fork and see if it flakes). Serve with a lovely fresh salad on the side. Easy to make, very down to earth and incredibly delicious!