Adam Smith served up a tasty pan-fried cod with yuzu butter sauce on Saturday Kitchen.

The ingredients for the turnips are: 100g salted butter, 3 large turnips, peeled, two 3mm thick slices cut into batons and the rest roughly chopped and 25ml apple cider vinegar.

For the cod: 1kg line-caught Cornish cod, cut into 4 pieces, 4 tbsp mild curry powder, 2 tbsp rapeseed oil, for frying, 2 tbsp lemon juice, for finishing and salt.

For the yuzu butter sauce: 3 banana shallots, peeled and finely chopped, 200ml yuzu sake, 150ml double cream, 250g butter, cold and cut into cubes, 100ml yuzu juice, 1 lemon, zest and juice, 1 lime, zest only, 50g yuzu zest, chopped, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh chives and 4 tbsp trout roe.

For the green kale: 4 garlic cloves, thinly sliced, 200g curly kale, chopped, salt and freshly ground black pepper.

For the purple and white kale: 1 handful purple variegated kale, chopped, 1 handful variegated kale, chopped, 1 banana shallot, peeled and thinly sliced, apple cider vinegar, 50ml good-quality rapeseed oil and salt.

To garnish: edible flowers.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.