Sea bass with asparagus in creamy broth

Step by Step

Step 1

Bring a pan of salted water to the boil. Cook the potatoes for 6 minutes, then add the peas and asparagus. Cook for 5-6 minutes more until everything is tender. Drain and run under cold water.

Step 2

Put the crème fraîche and chimichurri in a pan; gradually whisk in 200ml just-boiled water and the fish sauce until smooth. Season and heat gently until piping hot.

Step 3

Heat the grill to high. Coat the sea bass in the oil and season. Put on a foil-lined baking tray, skin-side up, and cook for 5-6 minutes, or until the skin is golden and crisp and the underside is cooked through, opaque and flakes easily. Divide the veg between 2 shallow bowls and pour the broth over each one. Top with the sea bass and scatter over a little freshly ground black pepper.