Simon Rimmer served up tasty hake fillets with courgette gratin on Sunday Brunch.
The ingredients are: 4 x 150g hake fillets, Oil, butter and lemon to fry, 5 medium courgettes, thinly sliced into rounds, 2 cloves of crushed garlic, 1 finely sliced red onion, 1 tablespoon of Dijon mustard, Zest of 1 lemon, 600ml of cream, 50g of gruyere, 100g of mature cheddar, 25g of parmesan – all grated, A handful of fresh oregano, chopped, 40g of brioche breadcrumbs and 15g of extra grated parmesan.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes