Simon Rimmer served up tasty miso glazed hake with soy and lime greens on Sunday Brunch.

The ingredients are: 4 x 175g hake fillets, skin on.

For the marinade: 125ml apple juice, 50g miso paste, 25g honey, 15ml mirin, 3 cloves garlic and 25mm piece ginger, grated.

For the dressing: 2 tablespoons toasted sesame seeds, 75g mayonaise, 25ml soy, 1 tablespoon rice vinegar, Juice and zest of 1 lime, Head white cabbge ,finely shredded, Garnish with sliced chillies and spring onion.

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.