Sea bass in a slow cooker

It is not necessary to use white wine in this recipe - it is optional. The wine will add interesting notes to the fish and the finished dish as a whole, but even without it it will turn out very tasty, except that the taste will be more delicate. Tomatoes can also be used canned in their own juice, but with fresh ones it will turn out a little tastier. In extreme cases, even instead of tomatoes, you can put tomato sauce or diluted tomato paste.

As for the broth, it can be safely replaced with water. Fish or chicken broth is also suitable.

The perch needs to be defrosted in advance - this is an important nuance, moreover, it needs to be done correctly. That is, the fish is not defrosted in hot water or a microwave, it is removed from the freezer and placed on the bottom shelf of the refrigerator. Slowly thaws in this way

So, let's start ...

First of all, we prepare the ingredients that require it:

- wash and cut into large portions of fish - four portions of four pieces of fish. After the fish is dried slightly with kitchen paper towels from excess moisture;

- cherry tomatoes are washed, dried and cut in half. If we use another variety of tomatoes, we cut them into smaller parts;

- wash and lay out fresh basil leaves to dry on a clean towel;

- peel the garlic and finely chop it with a knife.

Next, turn on the slow cooker in the "Frying" mode, pour vegetable oil, wait for the bowl to warm up enough. Put the chopped garlic and chopped tomatoes in a bowl. We cook everything together, constantly stirring the mass with a special spatula, for 4-5 minutes. Tomatoes should become soft during this time.

Next, pour in the broth and white wine (if used), mix and spread the fish fillet on top. Chop part of the basil and spread it on top of the fish. Sprinkle with salt and ground black pepper. Close the lid of the slow cooker and turn on the "Quenching" mode, set the time for 25 minutes.

Ready-made fish is served with a side dish to taste. Decorate the top with basil - chop part of it, and leave part of the leaves intact.

Bon appetit!