Sea bass with asparagus, broad beans and spinach
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Karen Thomas
Sea bass with asparagus, broad beans and spinach
Recipe by Sam Harris
Serves: 6
Prep time: 20 minsTotal time: 
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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
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
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.
