Simon Rimmer served up a tasty sea bass with pickled mustard seeds, fine beans and potatoes on Sunday Brunch.

The ingredients are: 1 tsp yellow mustard seeds, lightly crushed, 1 tbsp sherry vinegar, 1 tsp turmeric, 1 tbsp olive oil, 1 sliced garlic clove and 4 x 150g sea bass fillets.

For the beans and potatoes: 500g cooked new spuds, 2 chopped spring onions, 100g blanched fine beans, the juice and zest of 1 lemon, 75g butter and 1 tbsp chopped 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.