Simon Rimmer served up a tasty hake fillet with lemon, basil and mashed potato on Sunday Brunch.
The ingredients are: 4 x 150g hake fillets, 2 teaspoons of sea salt, 100g of flour, 1 teaspoon each of celery salt, smoked paprika and garlic powder, Oil and butter to fry, Approximately 250ml of strong chicken stock, 30g of cold butter, cubed, Zest and juice of 1 lemon, A few basil leaves, 500g of dry mashed potatoes, 2 teaspoons of smoked salt, 130g of butter, Zest of 1 lemon and 1 clove of crushed smoked garlic.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes