Sous Vide Corvina

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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!)

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Recipe Temp 130 F / 54.4 C
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Corvina, a saltwater fish sometimes known as a croaker or drum makes for a quick, easy and healthy dinner. We like serving these sous vide white fish fillets with lentils and a garlic aioli, but it’s versatile enough to work with many preparations.

Ingredients for 2

  • 2 (6-ounce) skin-on corvina fillets

  • Kosher salt and freshly ground black pepper

  • 1 teaspoon extra virgin olive oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      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.

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time