Simon Rimmer served up a tasty haddock with fennel and lemon on Sunday Brunch.
The ingredients are: 4 x 175g haddock fillets, 1 tablespoon of fine sea salt, 150g of butter, Zest and juice of 1 lemon, 2 heads of fennel, cut into wedges (probably 4 per half), 2 cloves of garlic, 150ml of olive oil, Zest of 2 lemons, The remaining lemon, cut into thick rounds, 50g of butter, 250g of cooked long grain rice, 30g of peas, 30g of butter and 1 tablespoon of chopped parsley.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes