1

For the pan-grilled potatoes, cut the potatoes lengthwise into chunky wedges. Drop them into a pan of boiling salted water, bring back to a boil, and drain. Let cool slightly, then toss in a bowl with the olive oil, garlic, thyrne leaves, and some seasoning.

2

For the snapper, mix the olive oil, lemon zest, bay leaves, thyme leaves, pepper flakes, and Maldon salt together in a shallow dish. Add the pieces of snapper and turn them over once or twice to coat them well with the mixture.

3

Meanwhile, put all the ingredients for the charmoula into a food processor and blend until smooth. Transfer to a bowl and stir in some seasoning to taste.

4

Heat a ridged cast-iron grill pan over a high heat until smoking hot. Drizzle with a little oil, then lay a batch of the potato wedges diagonally across the pan. Lower the heat and cook for 4 to 5 minutes on each side, until crisp and golden brown. Transfer to a serving dish and keep hot in a low oven while you cook the rest of the potatoes.

5

Lift the pieces of snapper out of the marinade and place skin-side down on the grill pan. Cook for 3 to 4 minutes, then turn over and cook for 1 to 2 minutes, or until cooked through.