Simon Rimmer serves up sea trout en papillote recipe on Daily Brunch.

Simon says: “When you do something en papillote, you are creating an aromatic flavour for the fish.”

The ingredients are: For the sea trout: sea trout fillets, pin-boned, 1 fennel bulb, thinly sliced, 1 tbsp pitted green olives, 2 tomatoes, skinned, deseeded, finely diced, white wine, extra virgin olive oil, 1 lemon, juice and zest, 1 tbsp butter and salt and freshly ground black pepper.

For the purple sprouting broccoli: 2 heads purple sprouting broccoli, extra virgin olive oil, 1 tsp chilli flakes and 1 lemon, juice only.