Sea Bass With Salsa Verde, Fennel & Tomatoes
- Contains Fish
Prepared with
Ingredients
For the Sea Bass
- 2 small fennel bulbs, trimmed, cut into thick wedges about 2cm thick
- 1 sprig vine tomatoes, cut in two bunches
- 1 tbsp olive oil
- 2 X 90g sea bass fillets
- 1 unwaxed lemon, thinly sliced
- Sea salt and freshly ground black pepper, as desired
For the Salsa Verde
- 0oz fresh flat leaf parsley leaves
- 0oz fresh basil leaves
- 0oz fresh mint leaves
- 2 garlic cloves, peeled
- 1 tsp capucine capers, drained
- 2 anchovies
- 5 tbsp extra virgin olive oil
- 2 tbsp lemon juice
Instructions
Step 1
To prepare the salsa verde, add all ingredients to a food processor and pulse until evenly combined and smooth.
Step 2
In a large bowl, toss fennel, tomatoes, olive oil and 1 tablespoon salsa verde until evenly coated.
Step 3
Insert crisper plates into both drawers. In the Zone 1 drawer, add the fennel, then insert the drawer in the unit.
Step 4
In the Zone 2 drawer, place the sea bass skin side down. Top with lemon slices and season as desired, then insert drawer into unit.
Step 5
Select Zone 1, turn the dial to select AIR FRY, set the temperature to 180°C and the cooking time to 15 minutes. Select Zone 2, turn the dial to select ROAST, set the temperature to 200°C and the cooking time to 9 minutes. Select SYNC. Press the dial to begin cooking.
Step 6
After 5 minutes, remove the Zone 1 drawer and shake the fennel and tomatoes to ensure even cooking. Reinsert the Zone 1 drawer to resume cooking and repeat again after 10 minutes.
Step 7
When cooking is complete, remove the sea bass fillets and serve immediately with fennel, tomatoes and salsa verde.