Nathan Outlaw showcased tasty monkfish scampi and watercress and spinach soup on Saturday Kitchen.

The ingredients for the soup are: olive oil, for cooking, 50g unsalted butter, 1 small onion, sliced, 2 garlic cloves, sliced, 1 large potato, peeled and thinly sliced, 800ml vegetable stock, 2 large bunches watercress, washed and dried, large handful spinach, washed and dried, sea salt and freshly ground black pepper.

For the monkfish: 500g trimmed monkfish fillet, 1 lemon, zest only, oil, for deep frying, 100g plain flour, 2 free-range eggs, beaten, 200g Japanese panko breadcrumbs, sea salt and freshly ground black pepper.

To serve: extra virgin olive oil.

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