Sauteed Black Sea Bass with Port Beurre Blanc Recipe | Food Network

Ingredients

• 1/4 cup extra virgin olive oil
• 4 fillets of black bass, skin on
• Salt and pepper to taste
• 2 bunches asparagus
• 2 tablespoons butter
• 1 tablespoon minced shallots
• 1/4 cup white wine
• 1/2 pound unsalted butter, cold and cubed
• 1 tablespoon heavy cream
• 1/2 cup Tio Pepe Sweet Port
• Chervil leaves for garnish
• 1 tablespoon chopped chives for garnish