Sous Vide Tilapia with Tomato, Olives and Oregano

The flavors of the Mediterranean come shining through in this simple fish dish. I happen to use tilapia, which is what looked nice at the market today, but this recipe works just as well on any white fish, such as snapper, cod, or even sole. It takes about 5 minutes to put this together and just about 30 minutes to cook. The result? A quick, delicious dinner. Don’t skip the finishing step here. Adding the bread crumbs, browning the topping, and garnishing with lemon and olives makes the dish that much more beautiful. Note: The recipe can easily be doubled or tripled to serve more.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 134.6F / 57C

Ingredients

• 1 pound skinless tilapia filets
• 2 tablespoons tomato paste
• Juice of 1 lemon
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon celery seed
• Salt and freshly ground black pepper
• 2 tablespoons dried bread crumbs
• 1 teaspoon olive oil
• Sliced lemon, for serving
• 8 black olives, pitted and roughly chopped, for serving
• Chopped fresh parsley, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
2. Pat the fish dry with paper towels and place in a large zipper lock bag.
3. Mix lemon juice, tomato paste, 1 tablespoon olive oil, garlic, oregano, celery seed, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small bowl. Pour mixture over fish. Turn fish to coat with sauce.
4. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
5. About 5 minutes before the fish is done, heat the broiler to high. Mix bread crumbs with remaining 1 tablespoon olive oil.

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 broiler-safe baking dish. Sprinkle with prepared bread crumbs.
2. Broil fish until breadcrumbs turn golden brown, 1 to 3 minutes. Transfer fish to a serving dish and top with lemon slices, olives, and parsley. Serve.