Simon Rimmer served up tasty brill fillets With chermoula on Sunday Brunch.

The ingredients are: 6 x brill fillets.

For the chermoula: Handful coriander and mint, 2 shallots, 20mm piece ginger, grated, half chopped lemongrass stalk, 30ml olive oil, tsp each coriander seeds, fennel seeds and black peppercorns (toasted and crushed), 1 tsp chilli flakes, 1 tsp smoked paprika, 1 aubergine, cut into 30mm cubes, 1 finely sliced red onion, 175g halved cherry tomatoes, 1 clove sliced garlic, Juice half lemon, Handful chopped parsley and 100ml olive oil.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.