Simon Rimmer served up a tasty Christmas monkfish with pancetta dish for the festive season on Sunday Brunch.

The ingredients are: 1 x monkfish tail on the bone, fully trimmed of sinew, 20-25 slices thin pancetta, 50g parsley, zest 1 lemon, salt and pepper, 400g new potatoes, cooked, 100g butter, 50g pitted green olives, juice of 1 lemon, salt and pepper.

Serve with winter greens.

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.