Meals and Courses

  • 750 ml (1¼ pints) good-quality chicken or vegetable stock
  • 2 tablespoons olive oil
  • 4 sea bass fillets, about 200 g (7 oz) each, skin on, pin-boned
  • 1 fennel bulb, cut into 8, herby tops reserved
  • 12 fine asparagus spears
  • 150 g (5 oz) frozen peas, thawed
  • 150 g (5 oz) broad beans, podded
  • small handful of mint leaves, torn
  • small handful of basil leaves, torn
  • salt and pepper

Bring the stock to the boil in a saucepan.

Heat the oil in a frying pan. Season the sea bass with salt and pepper and place, skin-side down, in the pan. Cook for 3–4 minutes until the skin is crispy, then turn the fish over and cook for 1 minute on the other side.

Meanwhile, place the fennel in the stock and simmer for 3 minutes, or until it is just starting to become tender. Add the asparagus, peas and broad beans to the pan and cook for a further 1–2 minutes. Season the broth with salt and pepper.

Divide the vegetable broth between 4 bowls and sprinkle with a few torn mint and basil leaves. Top the dish with the pan-fried sea bass and reserved herby fennel tops and serve.

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