Simon Rimmer served up a tasty halibut with samphire and fennel dish on today’s episode of Sunday Brunch.

The ingredients are: 100g samphire, 100g broad beans and 50g butter.

For the fennel: 1 bulb fennel, cut into slices, Half sliced onion, 1 bay, Juice half lemon, 75ml olive oil and 100g butter.

For the fish: 4 x 150g halibut steaks, 500ml fish stock, 100g butter, Juice and rind 1 lemon, Serve with new potatoes and lemon.