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For the Sea Bass
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
For the Salsa Verde
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
For the Sea Bass
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
For the Salsa Verde
0oz
fresh flat leaf parsley leaves
0oz
fresh basil leaves
0oz
fresh mint leaves
2
garlic cloves, peeled
1 tsp
capucine capers, drained
2
anchovies
5 tbsp
extra virgin olive oil
2 tbsp
lemon juice
Utensils
Step 1
To prepare the salsa verde, add all ingredients to a food processor 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 5
Select Zone 1, turn the dial to select AIR FRY, set the temperature to 180°C and the cooking time to 15 minutes. Select Zone 2, turn the dial to select ROAST, set the temperature to 200°C and the cooking time to 9 minutes. Select SYNC. Press the dial to begin cooking.
Step 6
After 5 minutes, remove the Zone 1 drawer andshake the fennel and tomatoes to ensure even cooking. Reinsert the Zone 1 drawer to resume cooking and repeat again after 10 minutes.
Step 7
When cooking is complete, remove the sea bass fillets and serve immediately with fennel, tomatoesand salsa verde.
To prepare the salsa verde, add all ingredients to a food processor and pulse until evenly combined and smooth.
For the Sea Bass
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
For the Salsa Verde
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
For the Sea Bass
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
For the Salsa Verde
0oz
fresh flat leaf parsley leaves
0oz
fresh basil leaves
0oz
fresh mint leaves
2
garlic cloves, peeled
1 tsp
capucine capers, drained
2
anchovies
5 tbsp
extra virgin olive oil
2 tbsp
lemon juice
Step 2 of 7
In a large bowl, toss fennel, tomatoes, olive oil and 1 tablespoon salsa verde until evenly coated.
For the Sea Bass
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
For the Salsa Verde
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
For the Sea Bass
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
For the Salsa Verde
0oz
fresh flat leaf parsley leaves
0oz
fresh basil leaves
0oz
fresh mint leaves
2
garlic cloves, peeled
1 tsp
capucine capers, drained
2
anchovies
5 tbsp
extra virgin olive oil
2 tbsp
lemon juice
Step 3 of 7
Insert crisper plates into both drawers. In the Zone 1 drawer, add the fennel, then insert the drawer in the unit.
For the Sea Bass
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
For the Salsa Verde
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
For the Sea Bass
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
For the Salsa Verde
0oz
fresh flat leaf parsley leaves
0oz
fresh basil leaves
0oz
fresh mint leaves
2
garlic cloves, peeled
1 tsp
capucine capers, drained
2
anchovies
5 tbsp
extra virgin olive oil
2 tbsp
lemon juice
Step 4 of 7
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.
For the Sea Bass
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
For the Salsa Verde
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
For the Sea Bass
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
For the Salsa Verde
0oz
fresh flat leaf parsley leaves
0oz
fresh basil leaves
0oz
fresh mint leaves
2
garlic cloves, peeled
1 tsp
capucine capers, drained
2
anchovies
5 tbsp
extra virgin olive oil
2 tbsp
lemon juice
Step 5 of 7
Select Zone 1, turn the dial to select AIR FRY, set the temperature to 180°C and the cooking time to 15 minutes. Select Zone 2, turn the dial to select ROAST, set the temperature to 200°C and the cooking time to 9 minutes. Select SYNC. Press the dial to begin cooking.
For the Sea Bass
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
For the Salsa Verde
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
For the Sea Bass
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
For the Salsa Verde
0oz
fresh flat leaf parsley leaves
0oz
fresh basil leaves
0oz
fresh mint leaves
2
garlic cloves, peeled
1 tsp
capucine capers, drained
2
anchovies
5 tbsp
extra virgin olive oil
2 tbsp
lemon juice
Step 6 of 7
After 5 minutes, remove the Zone 1 drawer andshake the fennel and tomatoes to ensure even cooking. Reinsert the Zone 1 drawer to resume cooking and repeat again after 10 minutes.
For the Sea Bass
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
For the Salsa Verde
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
For the Sea Bass
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
For the Salsa Verde
0oz
fresh flat leaf parsley leaves
0oz
fresh basil leaves
0oz
fresh mint leaves
2
garlic cloves, peeled
1 tsp
capucine capers, drained
2
anchovies
5 tbsp
extra virgin olive oil
2 tbsp
lemon juice
Step 7 of 7
When cooking is complete, remove the sea bass fillets and serve immediately with fennel, tomatoesand salsa verde.
For the Sea Bass
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
For the Salsa Verde
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
For the Sea Bass
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
