Simon Rimmer served up a tasty mackerel fillet with lentils and creme fraiche on Sunday Brunch.
The ingredients are: 4 x mackerel fillets, 1 finely diced red onion, 1 finely diced carrot, 1 stick of finely diced celery, 2 cloves of crushed garlic, Zest of 1 lemon, 8 sprigs of picked thyme, 350g of puy lentils, Approximately 600ml of vegetable stock and 30g of butter.
Serve with crème fraiche.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes