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

The ingredients are: 4 x sea bream fillets, oil to fry, 100g butter, salt and pepper, 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 and 20g basil.