Oven roasted fillet of sea bass served with asparagus and a basil butter sauce.
Preheat the oven to 200'C.
Snap the tough ends from the asparagus and peel the stems if necessary.
Peel and finely dice the shallots. Pick and chop the basil leaves. Dice the butter into cubes and keep cold.
Use a fish bone remover to remove the bones from the sea bass. Lay the fillets on a baking tray and season with a little salt. Bake in the oven for 5-6 minutes.
To make the sauce: place the shallot in a small saucepan with the wine and white wine vinegar. Allow to reduce by two thirds then whisk in the butter, piece by piece until you have a smooth and shiny sauce. Season with salt and add the basil.
Bring a large saucepan of salted water to the boil and cook the asparagus for 3 minutes. If you are not serving the asparagus immediately, drain them and place in iced water to stop the cooking process.
Serve the sea bass on top of the asparagus and drizzle the basil butter sauce over the fish.
«Outside of the asparagus season this dish can be made with broccoli or green beans.»