Slow-Cooker Sea Bass with Tomato-Fennel Relish

Slow-Cooker Sea Bass with Tomato-Fennel Relish

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From: Everyday Slow Cooker

Poaching fish is a smart use for your slow cooker. The wine mixture cooks for 2 hours to get hot and mingled before the sea bass is added to the slow cooker for 15 to 25 minutes. The relish, with its slightly acidic tomatoes, briney capers and crunchy fennel, is a great complement for the fish. This dish also makes a fantastic topper for salad greens. Garnish with additional fresh thyme sprigs, if desired.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 medium shallots
  • 1 cup dry white wine
  • 1 cup water
  • ½ cup fresh lemon juice (from 4 lemons)
  • 2 tablespoons brined caper liquid from jar
  • 1 teaspoon cracked black pepper
  • 1 teaspoon fennel seeds
  • 6 fresh thyme sprigs
  • 4 tablespoons extra-virgin olive oil
  • 10 ounces halved multicolored cherry tomatoes
  • ½ cup thinly sliced fennel bulb (from 1 bulb)
  • 2 tablespoons drained and rinsed capers
  • 4 (6 ounce) fillets skin-on sea bass (about 2 inches thick)
  • ½ teaspoon kosher salt

Preparation

  • Prep

  • Ready In

  1. Cut 1 shallot into quarters. Stir together the quartered shallots, wine, water, lemon juice, caper liquid, pepper, fennel seeds, 4 of the thyme sprigs, and 2 tablespoons of the oil in a 3- to 4-quart slow cooker. Cover and cook on LOW until mixture is well incorporated, 2 hours.
  2. Finely chop the leaves from the remaining 2 thyme sprigs. Thinly slice the remaining shallot. Stir together the chopped thyme, sliced shallots, cherry tomatoes, sliced fennel, capers, and remaining 2 tablespoons oil in a bowl. Stir 1 tablespoon of the wine mixture from the slow cooker into the relish.
  3. Add the sea bass to the slow cooker, skin side up, and nestle into the wine mixture. Cover and cook on LOW until a thermometer inserted in the fillets registers 140°F and the fish flakes easily with a fork, 15 to 25 minutes. Transfer the fish to a platter, discarding the wine mixture in the slow cooker. Sprinkle the fish with the salt, and serve with the tomato-fennel relish.

Nutrition information

  • Serving size: 1 fillet, about 1½ cups relish
  • Per serving: 291 calories; 12 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 33 g protein; 4 g sugars; 0 g added sugars; 577 mg sodium;
  • Carbohydrate Servings: ½

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