Fish & seafood
Baked sea bass with fennel
Varoma sea bass over a bed of fennel and potato with white wine.
Gluten-free
Ingredients
- 2 cleaned sea bass in fillets (600 g)
- 1 fennel bulb in slices
- 3 potatoes in thin slices
- 2 garlic cloves
- 100 g white wine
- 500 g water
- 40 g extra virgin olive oil
- 1 lemon
- Salt to taste
- White pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the water and the white wine in the mixing bowl to generate the aromatic steam.
- Place the potato slices and the fennel slices in the Varoma dish.
- Program 12 min/Varoma/speed 2 so the potato and fennel soften.
- Salt and pepper the sea bass fillets and arrange them over the vegetables.
- Spread the sliced garlic and a few lemon slices over the fish.
- Set the Varoma back in place and program 15 min/Varoma/speed 2.
- Check that the sea bass is cooked and the potato tender.
- Plate carefully and drizzle with the raw olive oil.
- Serve with a lemon wedge to squeeze to taste.
Tips
- The fennel brings a subtle aniseed flavor to the fish.
- Cut the potato very thin so it cooks at the same time.
- Ask the fishmonger to prepare the fillets boneless.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
