Sea bass is a delicious white fish, regarded highly by chefs and amateur cooks alike for its meaty texture and delicate flavour. Cooking sea bass sous vide locks in moisture and ensures a consistent result every time. This method assumes a thick piece of fish; if your sea bass is quite thin, then the cooking time should be reduced accordingly.
Preheat the water bath to 50°C
Season the fish portions with a little salt and place in individual vacuum bags with a little olive oil and seal under pressure
Place the bag in the preheated water bath to cook for 15 minutes
Remove the fish from the bag and dry on kitchen paper
Heat a non-stick pan over a high heat and add the fish, cook until the skin is crispy and golden brown, serve immediately
The oil in the bag can be replaced by butter to add a richness to the fish.
You could also try adding herbs such as thyme or basil to the bag, or a slice of lemon or orange peel for a citrus twist.