Nathan Outlaw serves up turbot steaks with seaweed, turnips and potatoes on Saturday Kitchen.

Nathan says: “Simple, fresh fish is dressed to impress with the addition of a seaweed butter, and served with delicious buttery baked roots.”

The ingredients for the turbot steaks and vegetables are: 2 baking potatoes, cut into 2-3mm thick slices, 2 small turnips, cut into 2-3mm thick slices, 3 shallots, thinly sliced, 2 garlic cloves, finely chopped, 2 tsp chopped fresh thyme leaves, 1 lemon, juice only, 250ml fish stock, light rapeseed oil, for cooking, 2 x 250g turbot steaks, 400g purple sprouting broccoli and sea salt and freshly ground black pepper.

For the seaweed butter: 250g unsalted butter, 3 tbsp dried sea lettuce, 1 shallot, finely chopped, 2 garlic cloves, finely chopped and 1 lemon, finely grated zest only.