This hearty, healthy ragout is a great way to eat lots of fresh spring vegetables.

Black Sea Bass Vegetable Ragout

Ingredients:

4 (4 ounce) portions of Black Bass

1 tbsp grape seed oil

1/2 cup asparagus spears

1/2 cup sliced heirloom carrots

1/2 cup cooked fingerling potatoes

1/4 cup green onion batons

1/2 cup sliced black cabbage

1/2 cup mixed mushrooms

5 cups of vegetable stock

1 cup of mixed fresh soft herbs (chervil, chives, flat leaf parsley, dill, mint, basil)

Method:

• Warm the vegetable stock in a large pot.

• Add the carrots, asparagus, mushrooms and simmer until cooked through.

• Then add the potatoes, green onions, black cabbage and warm through.

• Lastly, add the herbs and season with salt and pepper

• Using the grape seed oil fry the bass skin side down over high heat. Once crisp turn and continue until the bass is cooked through.

• Divide the vegetables and broth between four bowls. Place the seared bass on top and serve.

Makes 4 portions

Courtesy Jason Parsons www.peller.com/niagara/