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Ingredients

• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon black peppercorns, crushed finely
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 (8 ounce fillets) fresh sea bass
• 1/4 cup Cognac or brandy
• 1/3 cup fish stock
• Salt and pepper
• 1 bunch asparagus, blanched and refreshed
• Sundried Tomato-Chardonnay Sauce, recipe follows
• 2 basil buds, for garnish
• 1 tomato, peeled seeded and small diced (1 tomato concassed), for garnish

Description

Food Network