Nathan Outlaw served up a tasty black bream with asparagus and spiced beurre blanc on Saturday Kitchen.

The ingredients for the spiced beurre blanc are: 1 small shallots, finely sliced, 1 garlic clove, finely chopped, 1 lemon, zest and juice, 10 rasps whole nutmeg, small pinch cayenne pepper, 150ml white wine, 50ml double cream, 250g unsalted butter, cut into small pieces, 1 tbsp chopped flat-leaf parsley, sea salt and freshly ground black pepper.

For the black bream and asparagus: 20 asparagus spears (about 2 bunches), peeled and trimmed, 2 black bream (about 500–600g each), scaled, filleted and pin-boned, 2 tbsp olive oil, sea salt, 1 tbsp finely chopped flat-leaf parsley, to serve and 1 lemon, peeled and segmented, to serve.

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