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

Bring the stock to the boil in a large saucepan. Heat the oil in a large heavy-based frying pan.

Season the sea bass fillets and cook, skin-side down, in the frying pan for 3–4 minutes until the skin is crispy. Turn over and cook for 1 minute on the other side.

Meanwhile, cook the fennel in the simmering stock 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 to taste.

Divide the vegetable broth between 4 bowls and sprinkle with the herbs. Top each portion with a sea bass fillet and serve immediately.

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