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 ...
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
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
Pat the fish dry with paper towels and place in a large zipper lock bag.
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.
Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
About 5 minutes before the fish is done, heat the broiler to high. Mix bread crumbs with remaining 1 tablespoon olive oil.
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.
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.