Pan-frying is perfect for crisping and colouring the skin of fish and the fat of meats that have been cooked sous vide.
Remove the meat or fish from the vacuum bag and dry with kitchen paper.
Heat a frying pan over a high heat and add a little vegetable oil.
Place fish in the pan skin-side down for 1 minute or until the skin is golden and crisp . . . then flip the fillet over for 10 seconds before removing it from the pan.
Place meat in the pan and brown all over.