Sea bass with asparagus, broad beans and spinach
Serves: 6
![Sea bass with asparagus, broad beans and spinach](/uploads/media/720x770/02/3882-Sea-bass-asparagus-broad-beans-spinach.jpg?v=1-0)
Recipe photograph by Karen Thomas
Sea bass with asparagus, broad beans and spinach
Recipe by Sam Harris
Serves: 6
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Nutritional information (per serving)
Calories
300Kcal
Fat
11gr
Saturates
2gr
Carbs
12gr
Sugars
4gr
Fibre
6gr
Protein
35gr
Salt
0.6gr
![Sam Harris](/uploads/media/100x100/03/23-Sam_Harris_240x240.jpg?v=1-0)
Sam Harris
Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.
![Sam Harris](/uploads/media/100x100/03/23-Sam_Harris_240x240.jpg?v=1-0)
Sam Harris
Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.
Ingredients
- 250g new potatoes
- 500g broad beans, podded (or use 140g frozen broad beans)
- 2-3 tbsp olive oil
- 1 large onion, finely chopped
- 1 fennel bulb, finely chopped
- 4 garlic cloves, finely chopped
- 2 courgettes, diced
- 1 x 450ml tub fresh vegetable or chicken stock
- 350g asparagus, trimmed and chopped into bite-sized pieces
- 1 x 260g bag young-leaf spinach
- 1-2 tbsp finely chopped mint
- 6 sea bass or sea bream fillets
- 1 lemon, cut into wedges, to serve
- a drizzle of extra-virgin olive oil
Step by step
Get ahead
You can cook the vegetables a day ahead and reheat (but they'll lose some of their vibrant colour)
- 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.
- Cook the beans in boiling salted water for 2 minutes, drain and refresh in cold water, then squeeze from their skins.
-
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.TipIf you would like this recipe to be gluten-free, please ensure your stock is guaranteed gluten-free.
- 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.
- Add the asparagus and cook for 5 minutes. Add the broad beans, then the spinach, in batches, and stir until the spinach has wilted.
- Remove from the heat and stir in a drizzle of extra-virgin olive oil and the mint. Season to taste.
- 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.
- 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.