Paper Wrapped Steamed Seabass Fillet

Cook time

6 minutes




  • Crock-Pot® Express Crock Multi-Cooker
  • 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


  • Step 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.
  • Step 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.
  • Step 3 Fold over the creases to encase the parcel. Wrap the parcel snugly in a piece of foil. Repeat to make the second parcel.
  • Step 4 Pour 300ml of water into the base of the cooking pot.
  • Step 5 Add the rack and place the parcels on top allowing a little room between them.
  • Step 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.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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