Today’s recipes – a delicate sea trout dish and a decadent drizzle cake – are both elegant but easy to cook. Perfect if you have people stopping by this weekend.
This sea trout dish demonstrates a classic but simple French technique. ‘En papillote’ means cooking the fish ‘in paper’, but you could wrap the trout in foil rather than parchment if you’d prefer. Cooking fish in a parcel is a really simple and healthy way to steam delicate fish and impart beautiful aromatic flavours.
- Serves 4
- Preparation time: 10 mins
- Cooking time: 8-10 mins
- 4 x 175g/6oz sea trout fillets, pin-boned
- 1 fennel bulb, thinly sliced
- 1 tbsp pitted green olives
- 2 tomatoes, skinned, deseeded, finely diced
- 50ml/2floz white wine
- 75ml/2½fl oz extra virgin olive oil
- 1 lemon, juice and zest
- 1 tbsp butter
- Salt and freshly ground black pepper
- 2 heads Tenderstem broccoli
- 50ml/2fl oz extra virgin olive oil
- 1 tsp chilli flakes
- 1 lemon, juice only
- Preheat the oven to 200˚C/400˚F/Gas 6. Preheat a large baking tray.
- Place the fish, fennel, olives, tomatoes, wine, oil, lemon juice and zest, butter and seasoning into a bowl and mix until well combined.
- Divide the trout mixture among four equal-sized heart-shaped pieces of greaseproof paper. Place a spoonful of the mixture and a piece of trout on one side of each heart, fold the other half over the top and twist along the edges to crimp the fish inside the paper. Make sure that the paper is sealed well and that there is still room for steam to circulate in the package.
- Place the parcels onto the hot baking tray and bake in the oven for eight minutes.
- Meanwhile, for the broccoli, blanch the broccoli heads for 30 seconds in boiling water, drain refresh in ice-cold water and pat dry with kitchen paper.
- Heat the olive oil in a wok and stir-fry the broccoli and chili flakes for 1-2 minutes, then add the lemon juice to taste.
- Remove the fish parcels from the oven and serve alongside the broccoli.
This Lemon and Lime Drizzle Cake is one of Simon’s most popular Sunday Brunch recipes. It is a perfect teatime loaf cake, full of zesty fresh flavours. Simon first tops the cake with a fruity syrup before drizzling over a zingy icing for double the lemon and lime flavour.
- Serves 6
- Preparation time: 15 mins
- Cooking time: 45 mins
- 125g butter
- 125g caster sugar
- 4 eggs
- 175g ground almonds
- Zest and juice of 1 lemon and 1 lime
- 125g self-raising flour
- 100g caster sugar
- 100ml juice (mix of lemon and lime)
- 225g icing sugar
- Zest and juice of 2 lemons
- Red fruits
- Cream the butter and sugar together until the mixture turns pale.
- Add the eggs one at a time, mixing between each addition.
- Fold in the ground almonds, flour and zest and juice.
- Spoon into a greased and lined loaf tin. Cook at 180˚C for 45 minutes.
- To make the syrup, heat the sugar and juice together until the sugar dissolves.
- When the cake is still warm, prick it all over with a skewer and then pour over the syrup.
- To make the icing, stir the icing sugar and juice together, then spoon over the cake.
- Serve slices of the cake with cream and fruit.
All the recipes from the show so far are in our Recipes section – so having fun cooking!
Naomi, PR and Social Media Executive