Simon Rimmer served up Marinated Cod On Toasted Rye Bread on today’s episode of Sunday Brunch.

The ingredients for the marinade are: 3 green chillies, 2 cloves garlic, a bunch of coriander, Half bunch mint, 30ml vegetable oil, the juice and zest of 3 limes, 1tbsp fish sauce and 150ml water.

For the cod: 500g cod, cut into 25-30mm cubes, the marinade, half a thinly sliced red onion and half a cucumber, deseeded and cut into small cubes.

For the bread: 1 small dark malty rye loaf (ideally baguette style) cut into rounds, or small rectangles,
100g of butter and 2-4 salted anchovies.

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.