Simon Rimmer served up tasty cod with crispy potatoes and butter sauce on Sunday Brunch.

The ingredients are: 4 x 170g cod fillets, Spuds – 700g diced spuds (25-30mm dice) blanched, 75ml oil, 75g butter, 10g chopped garlic, Zest 1 lemon and Salt and pepper.

For the pesto crust: bunch basil leaves, 15g toasted pine nuts, 125g parmesan – grated, 175ml x v olive oil and 150g fresh breadcrumbs (brioche).

For the butter sauce: 55ml white wine, 100ml cream, 50g butter, juice half lemon and handful snipped chives.

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.