• 250 g new potatoes
  • 500 g broad beans, podded
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 fennel bulb, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 courgettes, diced
  • 450 ml tub fresh vegetable or chicken stock
  • 350 g asparagus, trimmed and chopped into bite-sized pieces
  • 260 g bag young-leaf spinach
  • 1 tbsp finely chopped mint
  • 6 sea bass or sea bream fillets
  • lemon wedges and extra-virgin olive oil to serve


  1. 1

    Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 minutes or until tender. Drain and cool, then cut into quarters.

  2. 2

    Cook the beans in boiling salted water for 2 minutes, drain and refresh in cold water, then squeeze from their skins.

  3. 3

    For the vegetables, heat 2 tablespoons of olive oil in a large deep pan. Add the onion, fennel, garlic and a pinch of salt. Cook, stirring now and then, over a low heat for 20 minutes, uncovered, until the vegetables are soft and lightly golden.

  4. 4

    Turn up the heat, add the courgettes and potatoes, and stir over the heat for 3-4 minutes. Add the stock, bring to the boil and simmer for 5 minutes.

  5. 5

    Add the asparagus and cook for 5 minutes. Add the broad beans, then the spinach, in batches, and stir until the spinach has wilted.

  6. 6

    Remove from the heat and stir in a drizzle of extra-virgin olive oil and the mint. Season to taste.

  7. 7

    Meanwhile, heat a griddle or frying pan over a high heat, season the fish and brush lightly with the remaining olive oil. Cook, skin-side down, for 2-3 minutes, turn and cook for 1-2 minutes.

  8. 8

    To serve, spoon the warm vegetables on to a platter, top with the sea bass and serve with extra-virgin olive oil and lemon wedges.


    Get ahead: you can cook the vegetables a day ahead and reheat (but they'll lose some of their vibrant colour).

Nutritional Details

Each serving provides
  • Energy 1566kj 374kcal 19%
  • Fat 18.2g 26%
  • Saturates 3.2g 16%
  • Sugars 4.5g 5%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

4.3g carbohydrate 0.4g fibre 6.8g protein

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