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Sea Bass in the Slow Cooker

Amazingly delicious, yet quick and easy to make! Sea bass in the slow cooker is both simple and refined. It's not hard to put together — especially with the machine doing the work — and it comes out tasty, satisfying, and pretty. Perfect for a family dinner or for entertaining guests.

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Sea bass in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 9 g
Fats 47 % 9 g
Carbohydrates 5 % 1 g
57 kcal
GI: 100 / 0 / 0
  • The white wine is optional here. It adds an interesting note to the fish and the dish overall, but it's still very tasty without it — just a touch more delicate. You can use canned tomatoes in their own juice, though fresh come out a little better. In a pinch you can even use tomato sauce or diluted tomato paste instead of tomatoes. As for the broth, water works fine; if you do use broth, fish or chicken is best. Thaw the bass ahead of time — and do it properly: don't defrost the fish in hot water or the microwave, but move it from the freezer to the bottom shelf of the fridge so it thaws slowly. Now let's get started. First, prep the ingredients that need it: rinse the fish and cut it into large serving pieces — four portions, four pieces of fish — then blot it lightly with paper towels to remove excess moisture. Wash, dry, and halve the cherry tomatoes (if using another variety, cut them into smaller pieces). Wash the fresh basil leaves and lay them on a clean towel to dry.
  • Peel the garlic and mince it finely with a knife.
  • Set the slow cooker to the "Fry" mode, add the vegetable oil, and wait for the pot to heat up. Add the minced garlic and chopped tomatoes and cook together, stirring constantly with the spatula, for 4–5 minutes. The tomatoes should soften in that time.
  • Pour in the broth and white wine (if using), stir, and lay the fish fillet on top. Chop some of the basil and scatter it over the fish. Season with salt and ground black pepper. Close the lid and set the "Stew" mode for 25 minutes. Serve the finished fish with a side dish of your choice, garnished with basil — some chopped, some leaves left whole.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • White wine - 78  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Broth - 15  kcal/100g
  • Sea bass - 79  kcal/100g

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