Step 1

Mince around 3/8 cup of each herb. Combine and purée them with 1/4 cup oil and 2 tsp. vinegar for a green herb sauce.

Step 2

Trim the chopped turnip and zucchini, slicing off the corners so that they are rounded and the pieces are even in size. Clean the chicory and radishes. Steam all the vegetables for around 20 minutes.

Step 3

Cut each sea bass fillet into three pieces without removing the skin. Lightly grease them. Coat a skillet with oil, add the fish and cook skin side down. Turn after 3 minutes and cook for another 2 minutes on the other side.

Step 4

Serve the fish and vegetables topped with the green herb sauce. Garnish with fresh herbs.