Pan-fried mackerel with spring vegetable nage
By Nathan Outlaw From Saturday Kitchen Ingredients For the spring vegetable nage 1 lemon, finely pared zest and juice 400ml/14fl oz good-quality vegetable stock 12 asparagus spears, trimmed 100g/3½oz podded peas light rapeseed oil, for cooking 2 shallots, peeled and chopped 1 garlic clove, chopped …