Sous Vide Chilean Sea Bass
(83)
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.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 3
1 pound skinless Chilean sea bass filets
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).
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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.
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Step 3
Place the bag in the water bath and set the timer for 30 minutes.
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Finishing Steps
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Step 0
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.