Sous Vide Chilean Sea Bass

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.

Author

Stephen Svajian

Prep Time: 00:05

Recipe Time: 00:30

Temperature : 134F / 56.7C

Ingredients

• 1 pound skinless Chilean sea bass filets
• Salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).
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.
3. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

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.