Simon Rimmer served up a tasty Monkfish with Spiced Potato and Lime Yoghurt on Sunday Brunch.

The ingredients are: 400g cubed spuds, 2 cloves crushed garlic, 75ml oil, 1 tsp cayenne, 1tbsp mild curry powder, 75g peas, 350g fully trimmed monkfish tail, Oil and 75g butter to fry, 1 lime, halved, 300g Greek yoghurt, Zest and juice 1 lime, 1 tbs honey, Chopped mint and coriander to garnish.

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.