Simon Rimmer Gurnard with Roast Spuds and Slaw recipe on Sunday Brunch

Simon Rimmer served up tasty Gurnard with Roast Potatoes and Slaw on Sunday Brunch.

The ingredients are: 450g gurnard filets, skin off, 50g Dijon, 100g brioche crumbs, Zest of half a lemon, few sprigs picked thyme, salt & pepper, 800g thickly sliced new potatoes, skin on and 50ml olive oil.

For the slaw: half head of celeriac – julienne, 1 granny smith apple – julienne, 1 celery stick, peeled – julienne, half red onion – very thinly sliced, 30g crème fraiche, 10ml Green tabasco, zest & juice half lemon.

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