250 g new potatoes / swap for swede if preferred
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
2. Cook the beans in boiling salted water for 2 minutes, drain and refresh in cold water, then squeeze from their skins.
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. Turn up the heat, add the courgettes and potatoes / or swede, and stir over the heat for 3-4 minutes. Add the stock, bring to the boil and simmer for 5 minutes.
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. Remove from the heat and stir in a drizzle of extra-virgin olive oil and the mint. Season to taste.
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. 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 will lose some of their vibrant colour ...
Recipe idea from here