Simon Rimmer served up sea bass with onion bhaji and shrimp korma curry on Sunday Brunch.

The ingredients are: 4 x sea bass fillets, oil and butter to fry, 1 finely diced shallot, 1 chopped garlic clove, 25g mild curry powder, block coconut cream, 200ml veg or chicken stock and 400g brown shrimp.

For the bhaji: 3 sliced, caramelised onions, 200g gram flour, salt & pepper, tsp chilli flakes, approx. 75ml water and tbsp chopped coriander stem.

To serve: mango chutney and diced tomato.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.