Summer is in full swing, so it’s the ideal time to cook light dishes, and to make the most of abundant fresh, local produce.

Farmers’ markets are brimming with broad beans, salads, strawberries and herbs, all of which are freshly picked, and therefore full of flavour.

Produce at markets such as these also tends to be grown for flavour not yield, which is another reason why it tastes better than most of the vegetables we are used to.

Growing your own is another option – you can get an allotment or a share a piece of land or in a community garden if there’s no space at home.

Nothing beats the satisfaction of picking your own vegetables, or digging up home-grown potatoes, and taking them home to eat that very day.

Fish comes into its own at this time of the year too, when the days are long and balmy, and the era of stews seems aeons ago.

This recipe combines the delicacy of sea bass with the freshness of summer goodies, to create a light but satisfying combination.

Pan fried sea bass, Jersey Royals, pea, broad bean and herb broth

Serves 2


2 fillets of sea bass - de-boned & scaled

200g Jersey Royal potatoes

100g peas

100g broad beans – skins removed

1 carrot

1 shallot

1 stick celery

1 clove of garlic

200ml vegetable stock




Pea shoots

100g butter

Salt & pepper


Wash potatoes and cook in salted water with a knob of butter until nearly tender then take off the heat and leave in the water until needed.

Finely dice the carrot, celery, shallot and garlic, mix together in a bowl. Finely chop all the herbs and mix together in separate bowl.

When ready to serve, in a small pan crush a few of the potatoes with a fork, add a small knob of butter and a generous pinch of the herbs, and gently heat through.

Add a little oil to another small pan, sweat a large spoonful of the diced vegetables for one minute, then add the vegetable stock, bring to the boil then simmer for one minute, add the peas and beans and keep warm while you cook the fish.

In a non-stick pan, heat a little oil then add the seasoned fish, skin side down.

Depending on size cook for around two minutes on the skin then add a knob of butter to the pan, let the butter foam then flip the fish and turn down the heat to let it cook all the way through.

Add a good pinch of the chopped herbs to the broth and stir in.

Place a small pile of the potatoes in the middle of a bowl or plate, spoon the broth around the edge then place the fish on top of the potatoes and garnish with the pea shoots.