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