Ingredients:

  • 1.5 lb Chilean sea bass fillets, skin-on
  • 2 tbsp unsalted butter, patted soft
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lemon, thinly sliced into rounds
  • 4 tbsp unsalted butter, cubed
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh orange juice
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Preheat the sous vide water bath to 131°F (55°C). Pat the sea bass fillets bone-dry with paper towels and season both sides with salt and pepper.
  2. Place fillets in a vacuum bag. Add the soft butter, fresh thyme, rosemary, and lemon slices, ensuring herbs are in direct contact with the fish. Seal the bag using a vacuum sealer or the water displacement method.
  3. Submerge the bag fully in the water bath and cook for 45 minutes. Remove the bag and lift the fish out, discarding the spent herbs and lemon slices.
  4. Pat the skin of the fish extremely dry. Heat a cast iron skillet over high heat with olive oil until it just begins to smoke.
  5. Place the fish skin-side down and press firmly for 30 seconds. Sear for 1-2 minutes until the skin is mahogany-colored and crisp, then flip for 30 seconds to warm the other side.
  6. Prepare the finishing butter by combining cubed butter, lemon juice, orange juice, lemon zest, and parsley; melt and spoon over the seared fillets before serving.