Simon Rimmer served up sea bream with tomatoes, basil and mint dish on Sunday Brunch.

The ingredients are: 4 sea bream fillets, oil to fry, salt & pepper, 100g butter, about 6-8 plum tomatoes cut into 5mm rounds, 100ml olive oil, 1 green chilli, sliced into rounds, 3 cloves sliced garlic,250ml white wine, juice and zest of 2 limes, 20g mint, 20g basil and serve with crusty buttered bread.