• Serves 4
  • 2 medium-sized fennel bulbs, cleaned and rinsed
  • 1 cup water
  • 4 sea bass fillets, 4 -5 oz. each
  • 1 -2 sprigs fresh cilantro, finely chopped
  • 4 Tbsp. extra virgin olive oil

Preparation Instructions

1.Pour the soaked leaves with water through a strainer, and place liquid in the pressure skillet.

2.Add the fennel slices and sea bass on top.

3.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

4.Turn down the heat. Cook for 4 minutes.

5.Turn off the heat, and release the pressure by slowly pressing the button on the handle.

6.Once all pressure is released, open the lid.

7.Arrange the fennel and sea bass on plates, reserving fish broth left in cooker.

8.Slowly blend the oil and fish broth using an immersion blender (alternatively, use a food processor or blender). Add the cilantro.

9.Pour over the dish and sprinkle with some extra cilantro leaves to garnish.