Simon Rimmer served up tasty monkfish with summer vegetables on Sunday Brunch.

The ingredients are: 450g fully trimmed monkfish tail, cut into large chunks, 125g flour, Tbsp polenta and Tsp smoked paprika.

Oil and butter to fry

For the vegetables: 2 courgettes, sliced into rounds, 100g peas, 6 sliced spring onions, 4 cloves sliced garlic, 200ml extra virgin olive oil, Zest and juice 1 lemon and Chopped parsley, mint.

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.