Preheat oven to 350 degrees.

In a small saucepan over high heat add white wine and reduce down in half.

Add cream and lower heat to medium and reduce again.

In a blender add Soy Sauce, Basil leaves and reduced cream sauce, puree until smooth.

In a medium skillet over medium-high heat add one tablespoon olive oil when heated add Sea Bass, when starting to brown, flip, cook an additional 3-4 minutes until browned on both sides.

Cover skillet with lid and place in oven, cook for10-12 minutes.

In a large skillet over medium heat add one tablespoon olive oil and add fennel cook for 3-4 minutes until starting to soften.

Add cashews and edamame, stir to coat and heat an additional 3 minutes, throw in bok choy, a dash of salt and pepper, stir and cook until bok choy is wilted.

In a bowl, or rimmed plate, add ¼ of the vegetables, ½ cup cream sauce and top with a Sea Bass fillet.

Serve