Nathan Outlaw served up tasty butterflied mackerel with lemon butter, grilled asparagus and potato salad on Saturday Kitchen.

The ingredients for the mackerel are: 4 mackerel fillets (about 400g each), butterflied, scales removed and pin-boned, 2 garlic cloves, finely chopped, 2 tbsp chopped fresh thyme, 2 tbsp olive oil, sea salt and freshly ground black pepper.

For the lemon butter: 250g unsalted butter, softened, 1 banana shallot, peeled and finely chopped, 1 garlic clove, finely chopped, 80g fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish), 3 tbsp chopped fresh mint, 3 tbsp chopped fresh tarragon, 3 tbsp chopped fennel fronds, 1 lemon, zest and juice, plus two lemons, halved, to serve, sea salt and freshly ground black pepper.

For the potato salad: 500g new potatoes, boiled and cooled, 3 tbsp mayonnaise, 1–2 tsp creamed horseradish, 1 tbsp chopped fresh tarragon and 1 tbsp snipped fresh chives.

For the asparagus: 20 asparagus spears, woody ends removed.

See recipes by Nathan in his book titled: Fish for Dinner: Delicious Seafood Recipes to Cook at Home available from Amazon now.