Simon Rimmer served up posh cod fish fingers with romesco sauce on Sunday Brunch.

The ingredients are: 450g cod cut into goujons, 2 beaten eggs, 100g Japanese breadcrumbs, 50g finely grated parmesan, 100g polenta, salt and pepper.

For the sauce: 2 dried chillies, 6 tomatoes, 1 red pepper, 2 cloves garlic, half red onion, 150ml olive oil, thick slices white bread x2, 100g flaked almonds, 1 tbsp sherry vinegar and 1 tsp smoked paprika.

To serve: Tabasco, lime wedges and chopped parsley.