Sea Bass With Salsa Verde, Fennel & Tomatoes –

Ingredients

• 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
• 10g fresh flat leaf parsley leaves
• 10g fresh basil leaves
• 5g fresh mint leaves
• 2 garlic cloves, peeled
• 1 tsp capucine capers, drained
• 2 anchovies
• 5 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 0oz fresh flat leaf parsley leaves
• 0oz fresh basil leaves
• 0oz fresh mint leaves
• Step 1 To prepare the salsa verde , add all ingredients to a food process or 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 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 r epeat again after 10 minutes.
• Step 7 When cooking is complete, remove the sea bass fillets and serve immediately with fennel, tomatoes and salsa verde .