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Sous Vide Sea Bass

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

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 23 votes
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Course: Seafood Recipes
Cuisine: American
Prep Time: 4 minutes
Cook Time: 45 minutes
Additional Time: 2 minutes
Total Time: 51 minutes
Servings: 2
Calories: 1224
Author: Sarah Mock

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
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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.
    sous vide sea bass with 2 pats of butter
  • 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.
    sea bass in a sous vide water bath
  • 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.
    the best sous vide sea bass recipe on a plate
  • 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.
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Nutrition Facts
Sous Vide Sea Bass with Roasted tomatoes, corn, olives and capers
Amount Per Serving (1 g)
Calories 1224 Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 19g119%
Polyunsaturated Fat 43g
Cholesterol 307mg102%
Sodium 1208mg53%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 26g29%
Protein 114g228%
* Percent Daily Values are based on a 2000 calorie diet.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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