Simon Rimmer served up tasty haddock with pea guacamole and potatoes on Sunday Brunch.

The ingredients are: 4 x 175g haddock fillets and Oil and butter to fry.

For the guacamole: 1 ripe avocado, 200g thawed peas, Zest and juice 2 limes, 2 chopped toms, deseeded and Half finely diced red onion.

For the potatoes: 1 kg cooked, cooled, small spuds, cut lengthways, 150g, melted butter, Zest and juice 1 lime and Few sprigs of dill.

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