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.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Prep Time: 00:15
Recipe Time: 00:30
130F / 54.4C
- 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
- Set the Anova Sous Vide Precision Cooker to 130°F (54.4°C).
- 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.
- 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.
- 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.