tonight? What are we having

Sea bass with asparagus in creamy broth

This dish combines a dash of fish sauce with hot water for an excellent cheat’s fish stock.

Serves 2

Prepare 10 mins

Cook 20 mins

I250g new potatoes, cut into 1cm chunks

160g frozen Essential Garden Peas

200g fine asparagus, woody ends removed and cut into 1cm pieces

2 tbsp Essential reduced fat crème fraîche

30g Cooks' Ingredients Frozen Chimichurri Portions (about 3 pieces)

1½ tsp fish sauce

2 sea bass fillets

1 tsp Essential Olive Oil says Pick up your next issue of Families South West in the brand new Waitrose shop on King's Road, SW3

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, skinside 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.