This simple paper wrapped steamed sea bass is ideal for a fast and easy dinner in less than 15 mins in the Crockpot® Express Pressure Multicooker.

Ingredients

• 2 skinless sea bass fillets
• 2 small potatoes, very thinly sliced
• 1 small fennel bulb, thinly sliced
• Extra virgin olive oil
• Salt and pepper
• Small handful of fresh parsley
• 2 slices of lemon

Method

1. Using the steaming rack, measure some baking/greaseproof parchment over the top of the rack allowing a 3cm excess on each side; fold the paper to fit the tray so you have the creases formed for a parcel.
2. Drizzle the parcel base with a little olive oil. Place a single layer of the sliced potatoes onto the oil add a drizzle of olive oil and some seasoning. Top with the fish, a thin layer of fennel, a drizzle of oil and season again. Top with the fresh parsley and a slice of lemon.
3. Fold over the creases to encase the parcel. Wrap the parcel snugly in a piece of foil. Repeat to make the second parcel.
4. Pour 300ml of water into the base of the cooking pot.
5. Add the rack and place the parcels on top allowing a little room between them.
6. Secure the lid and ensure the steam release valve is in the release (open) position, press STEAM. Set the time for 6 minutes then press START/STOP.