Sous Vide Sheepshead Fish

(81)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Sheepshead fish filets can be prepared many ways, but our new favorite (of course) is giving them 30 minutes in the Anova Sous Vide Precision cooker with quick sear under the broiler when they're done. Serve sous vide sheepshead with a little lemon or tartar sauce, or on its own over rice. Just maybe don’t Google image search it. And if you do, don’t say we didn’t warn you.
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Ingredients for 2

  • 2 (6-ounce) skin-on sheepshead fillets

  • Kosher salt and freshly ground black pepper

  • 1 teaspoon extra virgin olive oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

  • Step 2

    Place the fish in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Gently remove the fish from the bag and pat dry. Heat broiler to high.

    • Step 1

      Season fish with salt and pepper, drizzle with olive oil, and place skin side up on a foil-lined broiler-safe baking sheet. Broil until skin is crisp and brown, about 2 minutes. Serve.

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time