Bass With Asparagus And Cream Sauce - cooking recipe

Ingredients

1 to 2 lb. bass fillets
1/2 c. white wine
5 peppercorns
2 green onions, minced
1 clove garlic, sliced
bay leaf
asparagus spears
3 Tbsp. margarine
2 Tbsp. flour
1/4 c. heavy cream
salt and pepper
2 Tbsp. grated Parmesan

Preparation

Poach the fish in a buttered baking dish with wine, 1/3 cup water, peppercorns, onion, garlic and bay leaf for 15 minutes at 325\u00b0.
Steam the asparagus for 7 to 8 minutes.