Simon Rimmer served up tasty hake goujons with romesco sauce on Sunday Brunch.

The ingredients are: 450g hake cut into goujons/strips, 2 beaten eggs, 100g panko ibreadcrumbs, 50g finely grated parmesan, 100g polenta, Salt and Pepper.

For the sauce : 2 dried chillies, 6 tomatoes, halved, 1 red pepper, Half red onion, 2 cloves garlic, 150ml olive oil, Thick slices white bread x2, 100g flaked almonds, 1 tablespoon sherry vinegar and 1 teaspoon smoked paprika.

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.