Simon Rimmer served up a tasty Gurnard fish with coconut dahl on Sunday Brunch.

The ingredients are: 1 chopped onion and 8 curry leaves, 30ml oil and 30g butter, 1 tsp turmeric, and 1 heaped tbsp medium curry powder, 1 tin coconut milk (400ml), 250ml vegetable stock, 175g rinsed green lentils, 2 plum tomatoes, chopped, mix well, juice of 2 limes and 4x 150g red gurnard fillets.

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.