Sous Vide Barramundi Sea Bass
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!)
Ingredients for 2
1 (8-ounce) skin-on barramundi filet, skin scored
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
Season the fish with salt and pepper and place 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.
About 5 minutes before the fish is finished, heat the broiler to high. Line a broiler-safe baking sheet with aluminum foil.
When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Place on the prepared baking sheet, skin side up, and broil until skin is crispy and golden brown, about 3 minutes. Serve.