Sea bass with asparagus, broad beans and spinach | Sainsbury`s Magazine

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