Sea Bass with Noodles, Bell Peppers, Broccoli, and Mushrooms

Main Dishes | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea Bass with Noodles, Bell Peppers, Broccoli, and Mushrooms

Ingredients

Sea Bass - 28.2 oz
Broccoli - 14.1 oz
Egg noodles for wok - 3.5 oz
Orange Bell Peppers - 1 piece
Pickled Chanterelles - 3.5 oz
Dry White Wine - 7 fl oz
Fish Oil - 1 qt
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean the sea bass from scales and remove the insides. Using a thin sharp knife, cut the fillet from the body along the backbone. Remove any remaining fins and bones. This can often be done by sellers at most markets who are skilled at filleting fish. Large supermarkets may also offer this service. It's generally safer to buy the fish whole, as it's easier to assess its quality by looking at the gills, smell, and skin texture.

Step 2

Lightly salt and pepper the sea bass fillet, roll it up, and secure it with a wooden or plastic skewer to prevent it from unrolling during cooking.

Step 3

Break the broccoli into florets, and clean the bell pepper, cutting it into thick strips. Lightly salt and pepper the vegetables as well. The bell pepper can be marinated briefly in a mixture of balsamic vinegar and olive oil beforehand.

Step 4

Pour a mixture of white wine and fish broth into the multicooker. Place the fish rolls and prepared vegetables into the steamer basket, sprinkle with chopped mushrooms, close the lid of the multicooker, and cook for fifteen to twenty minutes.

Step 5

The recipe also includes egg noodles. They can be boiled separately and then either added to the multicooker two to three minutes before the other ingredients are done, or mixed with the reduced sauce made from fish broth and wine, and served as a side dish with the sea bass and vegetables.