Sous Vide Chilean Sea Bass
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Ingredients for 2
2 (8-ounces) skin-on Chilean sea bass filets
Kosher salt and freshly ground black pepper
2 teaspoons extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).
Lightly season the filets with salt and pepper.
Place the filets in a large zipper lock bag. Add the olive oil and seal the bag using the water immersion technique.
Place the bag in the water bath and attach it to the side of the pot. Set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Carefully remove the filets from the bag and transfer to a plate. Serve.