Sous Vide Sea Bass Recipe

If you are afraid of cooking sea bass, don’t be fearful! The best way to cook Chilean sea bass is the Sous vide method of cooking. The controlled temperature ensures that the fish is cooked to perfection from edge to edge. No loss of flavor or moisture!

If you are new to the sous vide cooking method, you will be hooked after making this recipe. Another favorite fish recipe is Mahi Mahi Fish Tacos. You are going to want to make Sous Vide Oreo Cheesecake, Sous Vide Creme Brulee, and serve Asparagus.

What is sea bass?

Sea bass is a term used to describe a variety of saltwater fish that are not members of the bass family of fish. Black sea bass is a true bass as it is a striped bass but white sea bass, the ‘sea bass’ found in most grocery stores, is a member of the drum family. The’ sea bass’ is technically a cod fish. The very popular Chilean Sea Bass, also known as Patagonian Toothfish, is a carnivorous fish that is caught off the southern coasts of South America and around the regions of Antarctica. Until 1977, the name ‘Chilean sea bass’ didn’t exist and few people ate the fish before the 1990s. Prior to that, scientists knew the fish by the less mouth-watering name of Patagonian or Antarctic toothfish. Would you rather dine on a tooth fish or sea bass?

How to cook sea bass.

The best way to cook a sea bass is to use the sous vide cooking method. By setting the sous vide water temperature to your optimal doneness. The fish will be your preferred temperature from edge to edge. The sea bass will retain all the fat and moisture because of being in the sous vide bag.

New to sous vide? I explain in simple terms everything I know about sous vide cooking.

The best sous vide sea bass recipe

My favorite way to serve sous vide sea bass is with roasted cherry tomatoes, olives, corn and cappers on the side. A few minutes in a hot pan and you have the perfect accompaniment to your perfectly cooked fish.

• 2 4-6 ounce sea bass steaks
• 1 tablespoon butter
• salt
• 1/4 cup olive oil
• 1 pint grape or cherry tomatoes
• 1 teaspoon anchovy paste (or 2 anchovy fillets)
• 2 cloves of garlic, minced
• 2 tablespoons onions, minced
• 1/2 cup corn kernels
• 1/4 cup kalamata olives, pitted
• 1 tablespoon capers
• 1/4 teaspoon chili flake

How to sous vide sea bass.

1. Pat the sea bass with paper towels to remove any excess moisture.
2. Sprinkle with salt to taste.
3. Place sea bass steaks in a vacum bag with a tablespoon of butter on top of each piece of fish.
4. Vacum and seal the fish.
5. Heat sous vide water to your desired temperature. I recommend 130 F.
6. Submerge the bag in the sous vide water and set the timer for 30 minutes per inch of thickness.
7. Once cooked, remove from the bag and sear in a screaming hot pan with butter to make the perfect crust on the fish.

Time and temperature for sous vide sea bass

I recommend 30-45 minutes per inch but no more than 60 minutes.

• Slightly Warmed 104°F (40°C)
• Slightly Firm 110°F (43.3°C)
• Tender and Firm 120°F (48.9°C)
• Firm 130°F (55.5°C)
• Chewy 140°F (60°C)

Choose your preferred temperature/doneness for your sea bass. Set the sous vide water to that temperature. Once the water has reach temperature, submerge the sous vide bag and cook for 30 minutes per inch of thickness. Cook up to 60 minutes with out compromising quality.

How to get a good crust on sea bass.

In addition to the wonderful mild flavor of sea bass, my favorite part of enjoying a big piece of sea bass is the fabulous crust that brings another layer of flavor and texture.

1. Using a cast iron or heavy bottom pan, set as the temperature high as it will go, almost to the point of smoking.
2. Add 2 tablespoons of butter to the pan, it will instantly melt and bubble.
3. Place the sous vide sea bass on the sizzling butter and do not move it once it is down.
4. Allow the sea bass to sear for 1-2 minutes. Watch for the bottom edge of the fish to start to take on color.
5. Use a wide spatula to remove the fish from the pan. The fish should easily come away from the pan.

What to serve with sous vide sea bass

1. In a hot pan add the olive oil, anchovy paste, garlic on onions. Cook until softened and the anchovy paste has dissolved.
2. Add the capers, corn, olives and tomatoes.
3. Bring to a bubble and when the tomatoes have burst, add the chili flake.
4. Serve alongside the sous vide sea bass.

Not a fan of fish but still want to cook a few sous vide entrees? For the carnivores I would suggest a Bolognese, sous vide boneless pork chops, sous vide beef Burgundy, or even sous vide corned beef. So many options when it comes to sous vide cooking.

More side dishes for sous vide sea bass:

• Crispy gnocchi
• Polenta cake
• Sheet Pan Roasted Brussels Sprouts and Broccoli
• Easy Bacon, Green Bean and Shallot Salad 

Printable Sous Vide Sea Bass recipe:

Yield: 2

Sous Vide Sea Bass with Roasted tomatoes, corn, olives and capers

Print

My favorite way to serve sous vide sea bass is with roasted cherry tomatoes, olives, corn and cappers on the side. A few minutes in a hot pan and you have the perfect accompaniment to your perfectly cooked fish.

Prep Time 4 minutes

Cook Time 45 minutes

Additional Time 2 minutes

Total Time 51 minutes

Ingredients

• 2 4-6 ounce sea bass steaks
• 1 tablespoon butter
• salt
• 1/4 cup olive oil
• 1 pint grape or cherry tomatoes
• 1 teaspoon anchovy paste, or 2 anchovy fillets
• 2 cloves of garlic, minced
• 2 tablespoons onions, minced
• 1/2 cup corn kernels
• 1/4 cup kalamata olives, pitted
• 1 tablespoon capers
• 1/4 teaspoon chili flake

Instructions

1. Pat the sea bass with paper towels to remove any excess moisture.
2. Sprinkle with salt to taste.
3. Place sea bass steaks in a vacum bag with a tablespoon of butter on top of each piece of fish.
4. Vacum and seal the fish.
5. Heat sous vide water to your desired temperature. I recommend 130 F.
6. Submerge the bag in the sous vide water and set the timer for 30 minutes per inch of thickness.
7. Once cooked, remove from the bag and sear in a screaming hot pan with butter to make the perfect crust on the fish.
8. In a hot pan add the olive oil, anchovy paste, garlic on onions. Cook until softened and the anchovy paste has dissolved.
9. Add the capers, corn, olives and tomatoes.
10. Bring to a bubble and when the tomatoes have burst, add the chili flake.
11. Serve alongside the sous vide sea bass.

Recommended Products

• 
  Anova Culinary Sous Vide Precision Cooker | WI-FI + Bluetooth | 900W | Anova App Included
• 
  ChefSteps Joule Sous Vide, 1100 Watts, White Body, Stainless Steel Cap & Base
• 
  LIPAVI C15 19 Qt Sous Vide Water Bath
• 
  Lid for LIPAVI C15 Sous Vide Container, with precision cut-out
• 
  FoodSaver Vacuum Sealer Machine with Bags and Rolls Starter Kit

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 1224 Total Fat: 68g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 43g Cholesterol: 307mg Sodium: 1208mg Carbohydrates: 40g Fiber: 4g Sugar: 26g Protein: 114g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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