The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
Mackerel, tomato and samphire salad - Nathan Outlaw. perfect dish to serve up as a light main or starter in the summer months. The fish in this salad is paired with tomato and samphire, with a warm mayonnaise which uses reserved tomato stock.
Boiled egg and soldiers - Nathan Outlaw. Egg and soldiers will never be the same again after you've had this version, which has asparagus which not only adds a nice aesthetic touch but a fabulous flavour.
Waitrose Food March 2016: Nathan Outlaw's baked turbot with sherry lentils and green sauce