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Sea bass with sauce vierge

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Easy Autocuiseur
Prep time
30 minutes
Cooking time
12 minutes
Serves
4 people

Method

Sauce:
  1. Immerse the tomatoes in boiling water for a few seconds, then peel them, cut them in half, remove the seeds and water, and cut them into tiny cubes.
  2. Peel then cut the lemon into small cubes.
  3. Peel and chop the shallot
  4. Chop the herbs without the stems.
  5. In a bowl, mix the diced tomatoes, the shallot, the lemon, 5 tbsp of olive oil, and the herbs. Season with salt and pepper.
Vegetable garnish:
  1. Wash all the vegetables then cut the leeks into 3 cm (1-inch) strips. Peel then cut the celery into thin slices, then slice the fennel. Place the vegetables in the steam basket with 15 cl (3/5 cup) of water and some salt. Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 7 minutes.
  2. Remove the pressure cooker from the heat. Depressurize before opening.
Fish papillote:
  1. Place some vegetables in the middle of each sheet of parchment paper and top with a piece of fish. Season with salt and pepper and a drizzle of olive oil.
  2. Wrap the parchment paper, leaving a small bulge on top in the middle. Fold the ends twice so the paper does not open during cooking.
  3. Place the wrapped fish in the steam basket with 15 cl (3/5 cup) of water in the bottom. Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 5 minutes.
  4. Remove the pressure cooker from the heat. Depressurize before opening.
  5. Open the paper papillote and serve the sea bass and vegetables on a warm plate with a dish of the sauce vierge on the side. Top with freshly ground pepper.

Ingredients

Sauce
  • 400 g (14 oz) tomatoes
  • 1 lemon
  • 1 tsp finely chopped shallots
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 tsp chopped tarragon
  • 5 tbsp olive oil
  • Salt, pepper
Vegetable garnish
  • 1 fennel bulb
  • 1 medium leek
  • 1 stalk of celery
Fish parcels:
  • 1 sea bass fillet cut into 4 pieces of around 180 g (6 oz) each
  • 4 sheets of parchment paper (around 30 cm (12 inches) in length)
  • 3 tbsp olive oil 

Utensil

Pressure cooker

Pressure cooker

Why use a pressure cooker?

It's the perfect utensil for the busy and efficient cook. Thanks to its amazing speed you will save precious time for other activities...

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