Bite with Belkys: Chilean Sea Bass Served with Asparagus.

Sea Bass
Olive oil
Lemon juice
Asparagus
Tarragon
Chives
Parsley

Method of Preparation:

- Start with the Sea Bass.

- Gently remove the skin and all the bones, or you can buy it already filleted at a local fish market.

- Then pour a little bit of olive oil over the fish.

- Then add some water to your pan, so it doesn't overcook and lemon juice over the top for extra flavor.

- Next, cook the fish in a 400 degree oven for about 20 minutes.

- Now, move on to the sauce. Begin by melting butter in a saute pan.

- Add chopped shallots and saute until they become translucent.

- Then, pour in some white wine. Chef Herb likes to use the restaurant's Chardonnay.

- Once the liquid reduces sprinkle salt and pepper, add more butter, some fresh tarragon and stir it all together.

Ingredients for asparagus side dish:

Asparagus
Chicken stock
White wine

Method of Preparation:

- First, put some asparagus on a baking dish.

- Then, add chicken stock and white wine and place it in the oven for about five minutes.

-Start with the Chilean sea bass, top it off with the tasty wine sauce and place the asparagus on the side.

-You can garnish it with fresh tarragon, chives, parsley and lemon.

-Don't forget to have this fish dish with a glass of Sauvignon Blanc.