Sea bass

Sea bass, a beautiful fish that unfortunately dries out a bit quickly with regular preparation. With sous vide, you fortunately don't have to worry about this. We cook the fish sous vide and then fry the sea bass briefly in the pan. The result? A perfectly cooked sous vide sea bass!

In this recipe we only explain the basic recipe of sea bass. The side dishes are therefore completely to your own taste.

Ingredients:

• 2 sea bass
• 1 lemon
• Butter
• Olive oil
• Pepper
• Salty

Preparation:

1. Preparation: Fillet the fish so that you get 4 fillets with skin. You can also have the fishmonger do this. In this recipe everyone has 0.5 sea bass, but if you are a bigger eater you can of course also go for 1 sea bass pp.

   Fill the water container and let it warm up to 49 degrees. Rinse the fish with water and let it drain on a kitchen towel. While it is draining, you can sprinkle the meat side with herbs. In this recipe we only use some pepper and salt. You can also rub the skin side with olive oil so that it comes out of the vacuum bag more easily.

2. Vacuum & cook: Vacuum the fillets when they are dry (max 2 fillets per bag). Cook the sea bass for 10 minutes at 49 degrees. If you leave it in the bag for longer than 20 minutes, the fish will fall apart. It is therefore important not to cook them for too long.

3. Crispy layer: Carefully remove the sea bass from the sous vide. The fish will have softened considerably, so you need to be careful that it doesn’t fall apart. Pat the fish dry again. Heat a pan with some butter in it. Wait until the butter has completely melted and is hot. Place the fillet in the pan and fry for 1-2 minutes on the skin side. Optional: add some flour to the skin side for a crispy layer.
4. Serving combinations: Remove the fish from the pan and squeeze a lemon over the fillets for a fresh sour note. Sea bass actually goes well with almost all side dishes. Think of oven-baked potatoes, grilled vegetables (green asparagus, bell pepper, zucchini, etc.) but also tabouleh or couscous. When preparing, make sure you prepare the fish last, because if you leave the fish in the sous vide for too long, the fish will fall apart completely.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]