Step 1

Preheat the oven to 400 °F.

Step 2

Peel and slice the zucchini and asparagus into large pieces; peel the carrots leaving them whole. Chop the sun-dried tomatoes. Place the bass in a baking dish with the zucchini, asparagus, carrots, dried tomatoes and a handful of Taggiasca olives; season with olive oil, salt and pepper, 4-5 ladles of broth and 1/2 cup white wine. Bake for approximately 30 minutes. Serve the sea bass with the vegetables and some fresh arugula.