Instructions: Preheat oven to 500 degrees. Put 1/4 cup olive oil in large oven-proof skillet over medium-high heat. Put bread crumbs on pie plate or sheet of waxed paper. Press fish fillets into bread crumbs. Add fish to skillet. Cook for 3 minutes. Put remaining tablespoon oil into saute pan or Dutch oven over medium heat. Cut off a thin slice from top and bottom of onion. Halve lengthwise, peel, and cut halves crosswise into thin, half-moon slices. Add onion to pan, stir and increase heat to high. Halve cherry tomatoes (or drain canned tomatoes) and add to onion along with wine and clam juice. Cover and bring to boil. Turn fish over and put skillet into oven until fish is cooked. (Fish should be springy to the touch when fully cooked.) Meanwhile, trim asparagus and cut into 1 inch long pieces. Break stem ends off pea pods and peel off strings, if desired. Add asparagus and peas to the onion-tomato mixture, stir and cover. Chop the tarragon or parsley. Add all but 2 teaspoons of the tarragon (or all but 1 tablespoon parsley) to vegetable mixture along with salt and pepper to taste.

Stir well and cook, covered, until vegetables are just tender, 3 to 5 minutes.

Divide vegetables and broth among 4 soup plates. Top with fish.

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