Dinner, Starters

Sea Bass With Salsa Verde, Fennel & Tomatoes

  • Prep 10 mins
  • Air Fry 15 mins
  • Roast 9 mins
  • Total 34 mins
  • Easy
  • Serves 2


  • Contains Fish

Tip: Allergy Advice

This dish contains the following allergens: Fish

Cooking mode

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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 


  • 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 and shake 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, tomatoes and salsa verde.