Simon Rimmer served up a tasty Monkfish With Bean with Chimichurri Salad on Sunday Brunch.

The ingredients are: 800g monkfish tail, fully trimmed, cut into 20mm pieces, 1 thinly sliced lemon, olive oil, salt & pepper.

For the salad: 200g edamame beans, 1 head of fennel, very thinly sliced, 75g blanched kale and 50g cooked quinoa.

For the chimichurri: 125ml red wine vinegar, 1 tsp salt, 3 garlic cloves, 1finely diced shallot, 1 red chilli, chopped, 90g chopped coriander (including stem), 45g chopped parsley, 20g chopped oregano and 200ml extra virgin olive oil.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.