Simon Rimmer served up Sizzling Pollock With Olives and Mash Potatoes on today’s episode of Sunday Brunch.

The ingredients are: 150g butter, 50ml olive oil, 2 cloves garlic, 1 tsp lightly crushed fennel and coriander seeds, 100g sliced, pitted good quality olives, green and black, 12 sliced sun dried tomatoes, 12 pecan nuts, 4 x trimmed pollack fillets, and the zest and juice of 2 limes.

For the mash potatoes: 125g butter into 400g hot mashed potato, 1 tbsp capers and 1 tbsp dill.

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.