Sous Vide Chilean Sea Bass
Ingredients for 3
1 pound skinless Chilean sea bass filets
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).
Season the sea bass with salt and pepper. Place in a large zipper lock or vacuum seal bag with the olive oil. Make sure to keep the fish in one single layer.
Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Carefully remove the fish from the bag and transfer to a plate. Serve.