Sous Vide Sea Bass with Romesco

Ingredients for 2

• 2 (6-ounce) sea bass fillets

• Kosher salt and freshly ground black pepper

• 1 cup (237 ml) roasted red peppers

• 1/2 cup (118 ml) toasted almonds

• 1/4 cup (59 ml) extra virgin olive oil

• 1/4 cup (59 ml) sherry vinegar

• 3 tablespoons (30 ml) tomato paste

• 2 cloves garlic, minced

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 130°F (54.4°C).

• Step 2

  Season the sea bass with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.

• Step 3

  In a food processor, pulse the peppers, almonds, olive oil, vinegar, tomato paste, and garlic until well blended. Season to taste with salt and pepper. Set aside for serving.

• Finishing Step

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Serve topped with romesco sauce.

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