Sous Vide Chilean Sea Bass

This is an amazing recipe that's easy to do for those who want something fast, but delicious. Fish can be tricky, but sous vide Chilean Sea Bass is fool-proof.

Author

Nicole Poirier

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, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:10

Recipe Time: 00:30

Temperature : 134F / 56.7C

Ingredients

• 2 (8-ounces) skin-on Chilean sea bass filets
• Kosher salt and freshly ground black pepper
• 2 teaspoons extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).
2. Lightly season the filets with salt and pepper.
3. Place the filets in a large zipper lock bag. Add the olive oil and seal the bag using the water immersion technique.
4. Place the bag in the water bath and attach it to the side of the pot. Set the timer for 30 minutes.

Finishing Steps

1. 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.