Make 2-3 deep cuts on both sides of the fish, pat dry and season with salt and the lemon juice. Set aside.

To make the marinade, blitz the pepper, onion, scotch bonnet and garlic until minced but not too smooth. Transfer to a bowl and mix in the fish seasoning, pepper, paprika, thyme, curry powder, garlic powder and olive oil. Rub the marinade generously inside and outside the fish, ensuring it gets into the cuts. Stuff the fish cavity with 20g of the marinade (you can use gloves for this if you prefer). Chill the fish for at least 1 hr to marinate.

Heat a barbecue on high, until the flames subside and the coals are white hot. Lightly oil the grates to prevent sticking (see tip, below). Lay the fish directly on the grates and cook for 4-8 mins each side. If the fish starts to stick, leave it to cook a bit and release before flipping. Alternatively, cook under a hot grill for 6-8 mins each side.

Remove to a plate and sprinkle with the samphire and parsley. Serve with cassava chips or fried yam, if you like.