Simon Rimmer served up tasty grey mullet with Greek salad on Sunday Brunch.

The ingredients are: 4 x 150g grey mullet fillets and Oil and butter, to fry.

For the salad: Half red onion – chopped, 1 cucumber- deseeded and half mooned, 8 plum tomatoes, chopped, 160g crumbled feta, 70g black kalamata olives and Handful chopped parsley, dill and mint.

For the dressing: Zest and juice of 1 lemon, 175ml extra virgin olive oil, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon Dijon mustard.

For the potatoes; 250g cooked new potatoes – sliced lengthways, 100g butter, Zest and juice of half lemon.

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.