Sous Vide Tilapia with Tomato, Olives and Oregano
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 2
1 pound skinless tilapia filets
2 tablespoons tomato paste
Juice of 1 lemon
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 clove garlic, minced
1 teaspoon dried oregano
1/4 teaspoon celery seed
Salt and freshly ground black pepper
2 tablespoons dried bread crumbs
1 teaspoon olive oil
Sliced lemon, for serving
8 black olives, pitted and roughly chopped, for serving
Chopped fresh parsley, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
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Step 2
Pat the fish dry with paper towels and place in a large zipper lock bag.
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Step 3
Mix lemon juice, tomato paste, 1 tablespoon olive oil, garlic, oregano, celery seed, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small bowl. Pour mixture over fish. Turn fish to coat with sauce.
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Step 4
Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
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Step 5
About 5 minutes before the fish is done, heat the broiler to high. Mix bread crumbs with remaining 1 tablespoon olive oil.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Carefully remove the fish from the bag and transfer to a broiler-safe baking dish. Sprinkle with prepared bread crumbs.
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Step 1
Broil fish until breadcrumbs turn golden brown, 1 to 3 minutes. Transfer fish to a serving dish and top with lemon slices, olives, and parsley. Serve.