Sous Vide Chilean Sea Bass

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Recipe Temp 134 F / 56.7 C
Recipe Time
Prep Time
Recipe for sous vide Chilean sea bass. I don't like to sear these filets, as they tend to fall apart. The result is scrumptious.

Ingredients for 3

  • 1 pound skinless Chilean sea bass filets

  • Salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).

  • Step 2

    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.

  • Step 3

    Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 1

      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.

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134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time