Slow-Cooker Sea Bass With Tomato-Fennel Relish Recipe
Recipe By EatingWell
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.
4.9
23 Rating -
Rate
8hr 10minstotal
8hr 10m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooker Sea Bass With Tomato-Fennel Relish Recipe
- 1/2 Medium shallots
- 1/4 cup Dry white wine
- 1/4 cup Water
- 0.13 cup Fresh lemon juice
- 1/2 tablespoon Brined caper liquid from jar
- 1/4 teaspoon Cracked black pepper
- 1/4 teaspoon Fennel seeds
- 1.50 sprig Fresh thyme
- 1 tablespoon Extra virgin olive oil
- 2.50 ounce Halved multicolored cherry tomatoes
- 0.13 cup Thinly sliced fennel bulb
- 1/2 tablespoon Drained and rinsed capers
- 1 Fillets skin on sea bass
Nutrition
value
value
318
calories per serving
17 g Fat3 g Protein31 g Carbs8 g FiberOther
Current Totals
- Fat17g
- Protein3g
- Carbs31g
- Fiber8g
MacroNutrients
- Carbs31g
- Protein3g
- Fiber8g
Fats
- Fat17g
Vitamins & Minerals
- Calcium254mg
- Iron4mg
- Vitamin A8mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B98mcg
- Vitamin B120mcg
- Vitamin C27mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium86mg
- Manganese1mg
- Phosphorus108mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell