Bright, bold flavours on Daily Brunch with Ocado

Morning! Today Simon used zingy, zesty flavours – from orange segments and watercress in his tilapia salad to lemon and passion fruit in his Swiss roll. Here’s how you cook his recipes:

Crispy Tilapia Salad

Image of Crispy Tilapia Salad

Simon’s Crispy Tilapia Salad is a nutritious but hearty dish that’s perfect for winter. He combines fresh vegetables with healthy fish and a zingy dressing for a deliciously flavoursome salad. Simon uses tilapia but you could use another white fish like pollack or dab.

  • Serves 4
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

For the tilapia

  • Plain flour, for dredging
  • Salt and freshly ground black pepper
  • 4 x 125g/4½oz tilapia fillets
  • 1 tbsp vegetable oil

For the dressing

  • 1 tbsp tarragon mustard (or mix 1 tbsp Dijon mustard with chopped tarragon)
  • 1 orange, juice only
  • 75ml/2½fl oz sherry vinegar
  • 300ml/10fl oz walnut oil
  • Salt and freshly ground black pepper

For the salad

  • 1 head broccoli, cut into florets
  • 1 leek, thinly sliced
  • 20 mange tout, thinly sliced
  • Handful fresh or frozen peas
  • 200g/7oz watercress
  • 1 orange, peeled and segmented
  • 1 tbsp walnuts, chopped


  1. For the fish, sprinkle the flour onto a plate and season to taste with salt and freshly ground black pepper.
  2. Dredge the pieces of fish in the seasoned flour until completely covered.
  3. Heat the oil in a heavy-based frying pan over a medium heat. Add the fish to the pan, skin-side down, and fry for 2-3 minutes or until crisp.
  4. Carefully turn the fillets over and fry for a further 2-3 minutes, or until completely cooked through.
  5. For the dressing, segment the orange and squeeze out the juice. Whisk the tarragon mustard, orange juice, sherry vinegar and walnut oil until well combined. Season, to taste, with salt and freshly ground black pepper.
  6. For the salad, blanch the broccoli in salted boiling water for 2-3 minutes, then refresh in iced water and place in a bowl along with the remaining ingredients.
  7. Add the dressing and orange segments to the bowl and mix until well combined.
  8. Serve the fish on top of the salad.

Passion Fruit Swiss Roll

Image of the Swiss Roll

This Lemon and Passion Fruit Swiss Roll is a decadent teatime treat that can be whipped up in no time. Simon has flavoured his roll with rich lemon curd and aromatic passion fruit, but you could use any fruit you prefer, such as raspberries or seasonal blackberries.

  • Serves 6-8
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

For the Swiss roll

  • 3 free-range eggs
  • 75g/3oz golden caster sugar
  • 75g/3oz self-raising flour
  • Zest of half a lemon

For the filling

  • 75g/3oz lemon curd
  • 125ml/4½fl oz whipped double cream
  • 100g/3½oz ripe passion fruit, seeds scraped out

To serve

  • Icing sugar


  1. Preheat the oven to 200˚C/400˚F/Gas 6. Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin.
  2. Whisk the eggs, lemon zest and sugar in a bowl until pale and fluffy.
  3. Fold in the flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.
  4. Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
  5. For the filling, mix the lemon curd into the cream and then spread onto the sponge, leaving a small gap around the edges.
  6. Spread the passion fruit seeds all over the cream. Roll the Swiss roll up from one of the long ends.
  7. Dust with icing sugar and serve.

You can find all the other recipes from the show so far in our Recipes section.

Naomi, PR and Social Media Executive

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