Simon Rimmer served up a tasty sea bass with mange and tomato salsa on Sunday Brunch.
The ingredients are: 4 x sea bass fillets, trimmed and Oil and butter to fry.
For the Salsa : 1 mango, About 24 cherry toms, 1 avocado, 1 birds eye chilli, 6 spring onions, Half cucumber, 12 mint leaves, Handful coriander stem and Juice n zest 2 limes.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes