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Sous Vide Sea Bass
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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Sous Vide Sea Bass
Prep Time4 minutes
Cook Time45 minutes
other time2 minutes
Prep Time51 minutes
servings2

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

  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 vacuum bag with a tablespoon of butter on top of each piece of fish.
  4. Vacuum 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.

Nutrition

Serving: 1 | Calories: 1224kcal | Carbohydrates: 40g | Protein: 114g | Fat: 68g | Saturated Fat: 19g | Polyunsaturated Fat: 43g | Cholesterol: 307mg | Sodium: 1208mg | Fiber: 4g | Sugar: 26g

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.
CourseSeafood Recipes
CuisineAmerican
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