Preparation

Fillet the bass, - each of the fillet must be cut and opened – and stuff the fillet with a basil leaf, the chopped asparagus (leaving the tips on a side) and a pinch of salt and pepper. Couple the fillets, fitting the inside parts together. Lay some baking paper on a baking sheet, sprinkle with oil and place the fillets on the oil. Make a cut on the upper part of the fillet and introduce three or four asparagus tips.

Cover with some more baking paper and surround the fillets with salt.
Bake at 210 degrees for about 12 minutes.

For the sauce 

Brown the garlic in a saucepan with some oil. Remove the garlic and leave the saucepan over the flame. Add the olives, the tomatoes washed and cut into four, and the rest of the asparagus tips.
Season with salt, pepper and some basil chopped with your hands. Sauté a few times and the sauce is ready.

Finally remove the salt and the first layer of baking paper. Place the fillets on a serving dish, add the sauce, and sprinkle some olive oil over the fish.  

Recipe by Azzurra Restaurant in Riccione