Whole Fish with Lamb's Lettuce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Fennel bulb (sliced)
- 1 lemon (juiced)
- ¼ cup olive oil
- 2 Sea bass (gutted and cleaned)
- 2 cups canned Lima bean (drained)
- 1 cup tomato passata
- 1 tsp Harissa
- 1 cup fish stock
- 1 cup Corn salad (lamb's lettuce)
- salt
- freshly ground Black pepper
Preparation steps
1.
Toss together the fennel, lemon juice, olive oil, and plenty of seasoning.
2.
Stuff the main cavities of the sea bass with the fennel and set them to one side.
3.
Toss together the butter beans, passata, harissa, and some seasoning. Spoon into a slow cooker and cover with the stock.
4.
Sit the stuffed sea bass on top of the beans and cover the cooker with a lid.
5.
Cook on a medium setting for 5-6 hours until the fish are cooked through and the beans are tender.
6.
Serve the sea bass and beans with a garnish of lamb's lettuce.
