Simon Rimmer served up tasty Moroccan spiced sea bass fillets with green lenmtils, chickpeas and sundried tomatoes on Sunday Brunch.

The ingredients are: 1 tbsp each of cinnamon, cumin, coriander, smoked paprika, 1 tsp chilli flakes, 1 tsp garlic powder, 1 tsp ginger, 1 tsp salt, 4 x 150g sea bass fillets, a knob of butter, 4 chopped spring onions, 12 sliced sundried tomatoes, 1 tin cooked, drained rinsed green lentils, 1 tin drained, rinsed chickpeas, 1 finely diced carrot, 200ml of vegetable stock, 50g butter, juice and zest of 1 lemon and a handful of chopped parsley.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.