Sea bass with asparagus, broad beans and spinach
Sea bass with asparagus, broad beans and spinach Sea bass with asparagus, broad beans and spinach Sam Harris Former chef patron of Zucca, a modern Italian
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Cooking tools:
- Griddle
- Fish spatula
- Pot
- Saucepan
- Skillet
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving platter
- Stove
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
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