Simon Rimmer served up a tasty bourdeto fish stew on Sunday Brunch.

The ingredients are: 6 x 150g hake or cod fillets, Juice n zest 1 lemon, 3 very thinly sliced onions, 1 thinly sliced leek, 3 cloves garlic, Tin chopped tomatoes, 20 cherry tomatoes, Tsp sugar, Tbs paprika, not smoked, Tsp chilli powder, 1 bay, 2tsp dried oregano, 75ml white winwe and 2tsp capers.

Serve with rice or potatoes.

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.