Simon Rimmer served up tasty cod with miso glaze with potato salad on Sunday Brunch.

The ingredients are: 4 x 175g cod fillets, skin on.

For the glaze: 90ml sake, 90ml mirin, 45g sugar and 90g white miso paste.

For the potato salad: 600g cooked small potatoes, 150g edamame beans and 3 chopped spring onions.

For the dressing: 225g silken tofu, 200g ripe avocado, Tsp onion powder, 50ml olive oil, 50ml yuzu juice and 50g finely chopped chives.

To garnish: Furikake seasoning.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.