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. Source: Everyday Slow Cooker

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Ingredients

Directions

  • 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.

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  • 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.

  • 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 degrees 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 Facts

291 calories; 12 g total fat; 2 g saturated fat; 577 mg sodium. 8 g carbohydrates; 2 g fiber; 4 g sugar; 33 g protein;