Haddock is a firm white fish and makes a good alternative to cod. Make sure to buy only MSC-certified fish to ensure sustainability. Haddock benefits from being cooked sous vide as the low temperature ensures that the fish is perfectly cooked and retains all of its moisture.
Preheat the water bath to 52°C
Cut the halibut into individual portions, season with salt and place in separate vacuum bags with a little olive oil. Seal the bags under pressure.
Place the bags in the preheated water bath to cook for 35 minutes
Carefully remove the fish from the bag and drain on kitchen paper
Heat a non-stick frying pan over a medium-high heat and fry the fish skin-side down until golden and crisp. Serve immediately
Other liquids can be added to the vacuum bag such as fish stock or reduced white wine. You could also add extra flavours such as thyme, garlic or lemon zest.
For an Indian twist, try rubbing the haddock fillet with a little curry powder before cooking, or for a Moroccan flavour, you could use ras el hanout.