Sea bass

Sea bass, a beautiful fish that unfortunately dries out a bit quickly with conventional cooking. Luckily, you don't have this problem with sous vide. We cook the fish sous vide and then briefly pan-fry the sea bass. The result? A perfectly cooked sous vide sea bass!

In this recipe, we only explain the basic sea bass recipe. The side dishes are completely customizable.

Author	Hannah
People	4
Temperature	49
Cooking time	12 minutes
Prep time	10 minutes

Ingredients

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

Preparation

The preparation

Fillet the fish so you have four fillets with skin on. You can also have your fishmonger do this for you. This recipe serves 0.5 sea bass for everyone, but if you're a bigger eater, you can also use one sea bass per person.

Fill the water container and let it warm up to 49 degrees Celsius. Rinse the fish with water and let it drain on a paper towel. While it's draining, you can sprinkle the flesh side with herbs. In this recipe, we're just using salt and pepper. You can also rub the skin side with olive oil to make it easier to remove from the vacuum bag .

Vacuum & cook

Vacuum-seal the fillets once they're dry (max. 2 fillets per bag). Cook the sea bass for 10 minutes at 49°C (120°F). If you leave it in the bag for longer than 20 minutes, the fish will fall apart. Therefore, it's important not to overcook it.

Crispy layer

Carefully remove the sea bass from the sous vide container. The fish will have softened considerably, so you'll need to be careful not to break it apart. Pat the fish dry again. Heat a pan with some butter. Wait until the butter is completely melted and hot. Place the fillet in the pan and cook skin-side down for 1-2 minutes.

Optional: Add some flour to the skin side for a crispy layer.

Serving combinations

Remove the fish from the pan and squeeze a lemon over the fillets for a fresh, sour note. Sea bass goes well with almost any side dish. Think of oven-baked potatoes, grilled vegetables (green asparagus, bell pepper, zucchini, etc.), but also tabbouleh or couscous. When preparing the fish, be sure to cook it last; leaving it in the sous vide for too long will cause it to fall apart completely.

Use these products

[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]