Sunday Brunch

Lightly fried fish on potato rostis with bacon, served with a spicy tomato sauce. Simon Rimmer's quick and tasty meal cooked on Sunday Brunch

Serves 4

For the roast cod

• 4 x 175g cod loin fillets
• 100g flour, seasoned with 1 tsp each of celery salt, paprika, white pepper
• Oil, to fry

For the rostis

• 3 baking potatoes, cooked for exactly 6 minutes in boiling water
• 125g smoked bacon lardoons, fried until crisp
• 1 tbsp fresh tarragon, chopped

For the sauce

• 1 onion, chopped
• 1 clove garlic, chopped
• 2 red peppers, chopped
• 2 red chilies, finely chopped
• 1 tbsp tomato purée
• 12 tomatoes, chopped

1. Preheat the oven to 180°C/gas mark 4. Dust the cod in seasoned flour. Heat the oil in a frying pan and fry the fish for 3-4 minutes. Transfer to the oven and cook for 4 minutes.

2. For the rostis, grate the parboiled potatoes and mix with the bacon lardons and tarragon. Shape into 4 patties and fry for 3 minutes each side. Drain on a plate lined with some kitchen paper.

3. For the sauce, in another pan, fry the onion, garlic, peppers and chilies for 5 minutes. Add the tomato purée and cook for a further 5 minutes, then finish by adding the tomatoes and simmering for 6 minutes.

4. Purée the sauce and push through a sieve to get a smooth sauce. You may need to add a little water to thin.

5. Serve the rosti with the cod on top and a spoonful of sauce.