Simon Rimmer served up tasty Lemon Sole with Crushed Potato on Sunday Brunch.

The ingredients are: 2 x lemon sole (about 350-400g, bones in), 150g flour, Tbs cayenne, 50ml oil, 100g butter, 450g cooked new spuds (still hot), 75g crème fraiche, 100g cooked peas, Zest 1 lemon, Tbs chopped mint, 2 shallots, cut in half lengthways, 2 cloves garlic, Tsp sea salt, 12 black peppercorns, Approx. 175ml olive oil and Piece lemon peel.

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