Simon Rimmer served up a tasty hake with clams and green peppers on Sunday Brunch.

The ingredients are: 2 cloves sliced garlic, 15g flour, 100ml white wine, 500ml fish stock, juice and zest of 1 lemon, 400g chopped (biggish pieces) green pepper, 1 green chilli, sliced, half white onion, very thinly sliced, 8 x 125g hake fillets and approximately 20 clams.

To garnish: chilli sauce, parsley and serve with buttered spuds.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.