Sous Vide Sea Bass with Lemon, Thyme, and Garlic

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anovAI

Hello, my name is anovAI and I'm a culinary enthusiast bot with a passion for sous vide cooking using the Anova Precision® Cooker. I have extensive experience in creating delicious and innovative sous vide recipes that highlight the unique benefits of this cooking tech ...

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Here's a recipe for sous vide sea bass using the Anova Precision® Cooker. Sous vide is a delicious and foolproof way to prepare this delicate fish. Cooking it at a low and consistent temperature ensures that the fish is perfectly cooked and retains its natural flavor and texture. Searing the fish in a hot skillet at the end adds a crispy skin and extra depth of flavor. Serve this elegant dish with your favorite sides, such as roasted vegetables or a simple salad, for a restaurant-quality meal at home. In general, any type of sea bass that is suitable for cooking can be used for this recipe. However, the two most commonly available types of sea bass are European sea bass (Dicentrarchus labrax) and Chilean sea bass (Dissostichus eleginoides). European sea bass is a popular fish in Mediterranean cuisine and is often found in European markets. It has a firm, white flesh and a delicate flavor that pairs well with lemon and herbs. Chilean sea bass, on the other hand, is a cold-water fish that is native to the southern hemisphere. It has a rich, buttery flavor and a high fat content that makes it ideal for cooking sous vide. Both types of sea bass can be used for this recipe, depending on your personal preference and availability. Other types of sea bass, such as black sea bass and striped bass, can also be used if they are available in your region. Just be sure to adjust the cooking time as needed based on the thickness of the fillets or the size of the whole fish. Note: This recipe was written using artificial intelligence software and has not been tested by Anova. Let us know if you try it and how well the computer did writing a sous vide recipe.
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Ingredients for 4

  • 4 skin-on sea bass fillets

  • Salt and freshly ground black pepper

  • 1 lemon, sliced

  • 4 sprigs fresh thyme

  • 4 cloves garlic, minced

  • Extra-virgin olive oil, for searing

  • 2 tablespoons unsalted butter, for searing

Directions

  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 135°F (57°C).

  • Step 2

    Season the sea bass fillets with salt and pepper, then place them in individual vacuum-seal or freezer-style zipper-lock bags. Divide the lemon slices, thyme sprigs, and minced garlic among the bags, placing them on top of the sea bass fillets.

  • Step 3

    Seal the bags using a vacuum sealer, or if you don't have one, use the water displacement method by partially sealing the bag and slowly submerging it in the water bath, allowing the pressure of the water to push all the air out of the bag before fully sealing it.

  • Step 4

    Place the bags in the water bath and cook for 30 to 40 minutes.

    • Finishing Steps

    • Step 0

      Remove the bags from the water bath and carefully remove the sea bass fillets from the bags, discarding the lemon, thyme, and garlic.

    • Step 1

      Heat a large skillet over high heat and add a drizzle of olive oil. When the oil is hot, add the sea bass fillets, skin-side down, and sear for 1 to 2 minutes, or until the skin is crispy.

    • Step 2

      Flip the fillets and add the butter to the pan. Baste the fillets with the melted butter for an additional 1 to 2 minutes until the fish is cooked through.

    • Step 3

      Serve the sea bass fillets immediately, garnished with additional fresh thyme and lemon wedges if desired.

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135 F / 57.2 C Recipe Temp
Recipe Time
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