Nathan Outlaw served up tasty grilled monkfish wrapped in pancetta with lemon and sage butter, and parsnip mash on Saturday Kitchen.

The ingredients for the lemon and sage butter are: 2 tbsp chopped fresh sage, 1 shallot, finely chopped, 2 garlic cloves, finely chopped, 1 lemon, juice and zest and 250g unsalted butter, softened.

For the parsnip mash: 4 large parsnips, unpeeled, 100g unsalted butter, 100g Parmesan, grated, 2 tbsp chopped fresh chives, 4 tbsp rock salt, salt and freshly ground black pepper.

For the fish: 4 monkfish or gurnard fillets (150g each), descaled, gutted, filleted, bones removed and trimmed, 1 lemon, zest only, 12 fresh sage leaves, 12 slices pancetta, sea salt and freshly ground black pepper.

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