Nathan Outlaw served up a tasty poached plaice with winter vegetable, bean and salami stew on Saturday Kitchen.

The ingredients for the plaice are: 1 whole plaice (about 700g–1kg), filleted and trimmed, good drizzle olive oil, 1 lemon, zest and juice, 1 tsp chopped fresh thyme leaves, salt and freshly ground black pepper.

For the stew: 1 tbsp olive oil, 50g unsalted butter, 1 onion, finely chopped, 1 tin salted anchovies in olive oil, drained and chopped, 8 slices salami, sliced, 1 garlic clove, finely chopped, 1 celery stick, finely sliced, 1 leek, finely sliced, 1 carrot, peeled and diced, 6 chestnut mushrooms, quartered, 400g tin cannellini beans, drained and rinsed, 1 tbsp chopped fresh thyme leaves, 500ml fish or vegetable stock, salt and freshly ground black pepper, seasonal green vegetables and crusty bread, to serve.

For the salsa: handful fresh flatleaf parsley, handful fresh mint leaves, 1 tbsp capers in brine, drained, 1 gherkin, 1 tsp English mustard, 2 tbsp extra virgin olive oil, salt and freshly ground black pepper.

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