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–+ servings

Sous Vide Chilean Sea Bass

Created by: Sarah Mock
Sous Vide Sea Bass
prep time10 minutes
cook time50 minutes
total time1 hour
Makes 2

Ingredients

For the sea bass

  • 2 Chilean sea bass fillets (4 to 6 ounces each, 1 to 1 ½ inches thick)
  • 4 Tablespoon Butter (divided, 1 per fillet, 2 for searing)
  • kosher salt (to taste)

For the relish

  • ¼ Cup Olive Oil
  • 1 Teaspoon anchovy paste (or 2 anchovy fillets)
  • 2 cloves Garlic (minced)
  • 2 Tablespoon Onion (minced)
  • 1 pint Grape Tomatoes
  • ½ Cup corn kernels (fresh or thawed frozen)
  • ¼ Cup kalamata olives (pitted)
  • 1 Tablespoon capers (drained)
  • ¼ Teaspoon chili flake

Instructions
 

Sous vide the sea bass

  • Set your sous vide circulator to 130F, or your chosen doneness, and let the water come to temperature.
  • Pat the sea bass completely dry with paper towels and season lightly with salt.
    2 Chilean sea bass fillets, kosher salt
  • Place each fillet in a vacuum bag with 1 tablespoon of butter on top and seal. A zip-top freezer bag works too; lower it into the water to push the air out, then zip it closed.
    2 Tablespoons Butter
  • Submerge the bag and cook 30 to 45 minutes per inch of thickness, no longer than 60 minutes. The fish looks solid white through the bag when it is ready.

Make the relish (while the fish cooks)

  • Heat the olive oil in a skillet over medium-high heat. Add the anchovy paste, garlic, and onion and stir until the onion is soft and the anchovy melts into the oil, about 2 minutes.
    ¼ Cup Olive Oil, 1 Teaspoon anchovy paste, 2 cloves Garlic, 2 Tablespoon Onion
  • Add the tomatoes, corn, olives, and capers. Cook until most of the tomatoes split and slump, then stir in the red pepper flakes and take the pan off the heat.
    1 pint Grape Tomatoes, ½ Cup corn kernels, ¼ Cup kalamata olives, 1 Tablespoon capers, ¼ Teaspoon chili flake

Sear and serve

  • Lift the fish from the bag and blot it dry with paper towels.
  • Heat a cast iron skillet over high heat until almost smoking, then add 2 tablespoons of butter; it will foam right away.
    4 Tablespoon Butter
  • Lay the fish in the butter and leave it alone for 1 to 2 minutes, until the bottom edge is golden brown. Do not flip.
  • Lift the fish out with a wide fish spatula, crust side up, and spoon the relish alongside.

Notes

Doneness: 130F is my recommendation. See the time and temperature chart above the recipe card for other doneness levels.
Food safety: Temperatures below 145F cook the fish to your liking but do not pasteurize it. Serve right away, and cook at 140F or higher for anyone pregnant, elderly, very young, or immunocompromised.
Storage: Refrigerate leftovers within 2 hours and eat within 2 days. Leftover sea bass is best flaked cold over a salad; reheating overcooks it.

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