Sous Vide Sea Bass with Romesco

This quick and easy sous vide sea bass is perfect when served with romesco, a pepper and nut-based Spanish sauce. An easy win for a great dinner.

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) sea bass fillets
• Kosher salt and freshly ground black pepper
• 1 cup (237 ml) roasted red peppers
• 1/2 cup (118 ml) toasted almonds
• 1/4 cup (59 ml) extra virgin olive oil
• 1/4 cup (59 ml) sherry vinegar
• 3 tablespoons (30 ml) tomato paste
• 2 cloves garlic, minced

Directions

1. Set the Anova Sous Vide Precision Cooker to 130°F (54.4°C).
2. Season the sea bass with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
3. In a food processor, pulse the peppers, almonds, olive oil, vinegar, tomato paste, and garlic until well blended. Season to taste with salt and pepper. Set aside for serving.

Finishing Step

1. When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Serve topped with romesco sauce.