Sous Vide Sea Bass

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.

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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.Be sure to check out my complete collection of sous vide recipes.

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.

Sea bass recipe ingredients:

• sea bass steaks
• butter
• salt
• olive oil
• grape or cherry tomatoes
• anchovy paste (or 2 anchovy fillets)
• garlic, minced
• onions, minced
• corn kernels
• kalamata olives, pitted
• capers
• chili flake

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
• Sous Vide Potatoes

📝 Frequently asked questions, answers and tips:

Sous Vide Sea Bass

Sarah Mock

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.

4.87 from 38 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 4 mins

Cook Time 45 mins

Additional Time 2 mins

Total Time 51 mins

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Course Seafood Recipes

Cuisine American

Servings 2

Calories 1224 kcal

EQUIPMENT

Joule Sous Vide

Anova Culinary Sous Vide Cooker

Sous Vide Water Bath

Lid for Sous Vide Container

Ingredients

  

1x2x3x

• ▢ 2 4-6 ounce sea bass steaks
• ▢ 1 tablespoon butter
• ▢ salt
• ▢ ¼ cup olive oil
• ▢ 1 pint grape or cherry tomatoes
• ▢ 1 teaspoon anchovy paste (or 2 anchovy fillets)
• ▢ 2 cloves garlic (minced)
• ▢ 2 tablespoons onions (minced)
• ▢ ½ cup corn kernels
• ▢ ¼ cup kalamata olives (pitted)
• ▢ 1 tablespoon capers
• ▢ ¼ teaspoon chili flake

Instructions

 

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

Notes

How to get a good crust on sea bass.

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.

Nutrition

Serving: 1Calories: 1224kcalCarbohydrates: 40gProtein: 114gFat: 68gSaturated Fat: 19gPolyunsaturated Fat: 43gCholesterol: 307mgSodium: 1208mgFiber: 4gSugar: 26g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.