Name: Slow-Cooker Sea Bass with Tomato-Fennel Relish
Total time: 2 h 45 min
Ingredients: 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

Directions

Step 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.

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Step 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.
Step 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 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

Serving Size: 1 fillet, about 1 1/2 cups relish

Per Serving:

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

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts