Nathan Outlaw served up tasty pan-fried mackerel with a spring vegetable nage (cream and herb broth) on Saturday Kitchen.

The ingredients for the spring vegetable nage are: 1 lemon, finely pared zest and juice, 400ml good-quality vegetable stock, 12 asparagus spears, trimmed, 100g podded peas, light rapeseed oil, for cooking, 2 shallots, peeled and chopped, 1 garlic clove, chopped, 4 young carrots, peeled and sliced, 1 fennel bulb, trimmed and chopped, 100ml double cream, 4 small spring onions, trimmed and sliced, 1 tsp chopped fresh mint, 1 tsp chopped fresh chervil, 1 tsp chopped fresh tarragon, Cornish sea salt and freshly ground black pepper.

For the mackerel: oil, for frying, 2 mackerel, fins and gills cut off, scaled, gutted and pin-boned and drizzle lemon oil, to serve.

See recipes by Nathan in his book titled: Everyday Seafood available from Amazon now.