Simon Rimmer served up sea bass with roasted fennel, potato and herbs on Eat the Week with Iceland.

The ingredients are: 4 x sea bass fillets, Oil and butter to fry, 15g sumac, 2 heads fennel (cut into thin slices), 450g new potatoes (cooked and cut into thick slices), 12 spring onions (cut into 1” lengths), 1 clove of garlic (sliced), 50g good quality pitted green olives, 2 lemons (zest and juice), 50ml white wine, 100ml olive oil, 15g flat leaf parsley (chopped) and 15g mint (chopped).

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.