Simon Rimmer is joined by Dick and Dom to serve up monkfish with artichoke hearts on Daily Brunch.

The Ingredients are: 400g monkfish tails or monkfish fillets, if using tails make sure they are trimmed, 200g flour, seasoned with sea salt, celery salt, white pepper and paprika, 150g butter, 2 lemon, juice of 1 lemon for cooking the fish and juice of 1 lemon to serve, 300g new potatoes, cooked until tender, drained, 125g cherry tomatoes, 400g artichoke hearts, halved and 2 tbsp fresh parsley, to serve.