Sous Vide Corvina

Corvina, a saltwater fish sometimes known as a croaker or drum makes for a quick, easy and healthy dinner. We like serving these sous vide white fish fillets with lentils and a garlic aioli, but it’s versatile enough to work with many preparations.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 130F / 54.4C

Ingredients

• 2 (6-ounce) skin-on corvina fillets
• Kosher salt and freshly ground black pepper
• 1 teaspoon extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
2. Place the fish in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place 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. Gently remove the fish from the bag and pat dry. Heat broiler to high.
2. Season fish with salt and pepper, drizzle with olive oil, and place skin side up on a foil-lined broiler-safe baking sheet. Broil until skin is crisp and brown, about 2 minutes. Serve.