Sous Vide Sea Bass with Romesco


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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This quick and easy sous vide sea bass is perfect when served with romesco, a pepper and nut-based Spanish sauce. An easy win for a great dinner.

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


  • 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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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time