Directions

1. Add the parsley to the mixing bowl. Chop with TURBO button for 3 seconds. Remove from bowl and then rinse out.

2. Slice the fennel very thinly and lay it on both steaming trays. Season and add oil to the fish well and lay on top of fennel.

3. Add the hot water to the mixing bowl. Attach the steamer and steam for 20 minutes.

4. Remove the steamer and clean the bowl. Add butter. Remove the measuring cup, cook until nutty smelling for 3 minutes / 265°F|130°C.

5. Add capers, salt, lemon juice and parsley. Cook for 1 minute / 140°F|60°C / speed 3.

6. Carefully remove the fish from the steaming trays onto a plate and serve with the fennel. Drizzle the sauce over the top.

7. Enjoy your dish!