Simon Rimmer served up a tasty baked hake with asparagus dish on Sunday Brunch Live.

The ingredients are: 4 x 175g hake fillets, cut into big pieces, 200g flour mixed with 15g each celery salt, paprika, white pepper, Olive oil for frying, 1 chopped onion, 3 cloves chopped garlic, 225ml white wine, 225ml fish stock, 12 trimmed asparagus spears, 12 small clams, 12 mussels, 4 hard boiled eggs, 100g peas, 50g cold butter, Juice 1 lemon and Parsley and lemons for garnish.