In a small pot, bring water to a boil. Add sweet peas and cook for 2-3 minutes until tender. Drain and transfer to a blender. Add 1 tablespoon of olive oil, lemon juice, and season with salt and pepper. Blend until smooth and creamy. Set aside.

Cook the Spring Vegetable Ragù

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add diced carrots, zucchini, bell pepper, and asparagus. Sauté for about 5-7 minutes until the vegetables are tender. Stir in vegetable broth, bring to a simmer, and cook for an additional 5 minutes.

Cook the Fish

Season the fish fillets with salt, black pepper, and lemon zest. In another skillet, heat remaining olive oil over medium-high heat. Add fish and cook for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork.

Plating

On each plate, spread a generous spoonful of sweet pea purée. Top with the spring vegetable ragù and place a piece of fish on top. Drizzle with extra lemon oil and garnish with fresh herbs.