How to cook sea bass sous vide

How to cook sea bass sous vide

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.

1
Preheat the water bath to 50°C
2
Season the fish portions with a little salt and place in individual vacuum bags with a little olive oil and seal under pressure
3
Place the bag in the preheated water bath to cook for 15 minutes
4
Remove the fish from the bag and dry on kitchen paper
5
Heat a non-stick pan over a high heat and add the fish, cook until the skin is crispy and golden brown, serve immediately

Variations

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.

Serving suggestions