Sous Vide Corvina
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
2 (6-ounce) skin-on corvina fillets
Kosher salt and freshly ground black pepper
1 teaspoon extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
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.
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.
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.