Simon Rimmer served up tasty monkfish with crispy coconut rice on Sunday Brunch.

The ingredients are: 4 x 125g monkfish tail fillets, membrane removed, 175g flour, 75g cornflour, Tsp chilli flakes, Tbs desiccated coconut, Oil and butter to fry.

for the rice : 225g long grain rice, washed, 1 small red onion, diced, 40g desiccated coconut, 2 cloves sliced garlic, 1 chopped pak choi, Juice 1 lemons, 1 tbsp tamarind sauce, 600ml vegetable stock and 50g edamame beans.

To garnish: coriander leaves, toasted coconut pieces, crispy shallots, shop bought.

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.