Tom Kerridge served up a tasty sea bream with feta cheese pesto and a heritage tomato salad on Saturday Kitchen.

The ingredients for the salad: 2 red onions, peeled and kept whole, rapeseed oil, for cooking, ½ small loaf slightly stale sourdough, broken into small bite-sized pieces, 150ml olive oil, 1kg mixed heritage tomatoes, cut into chunks, 1 strong English onion, thinly sliced, 2 tbsp fresh lemon thyme leaves, 2 tbsp rock salt flakes, 2 tbsp onion seeds, toasted, 1 bunch chives, finely snipped, 1 bunch spring onions, finely chopped (white and green parts), salt and freshly ground black pepper.

For the nasturtium pesto: 50g feta, crumbled, 2 tbsp pine nuts, 1 garlic clove, grated, 150g nasturtium leaves and 140ml good quality extra virgin olive oil.

For the bream: vegetable oil, for cooking, 2 stalks fresh rosemary, 2 x 200g fillets gilt-head sea bream, pin-boned, plain flour, for dusting, 40g butter and 1 lemon, juice only.