Ingredients:

  • 2 fillets of sea bass, skin-on (approximately 6 oz each)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, softened
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped

Instructions:

  1. <strong>Preheat the Water Bath:</strong> Fill your sous vide container or pot with water and set your immersion circulator to preheat the water to <strong>130°F (54°C)</strong> for perfectly tender fish.
  2. <strong>Prepare the Sea Bass:</strong> Season both sides of each sea bass fillet generously with salt and freshly ground black pepper. Drizzle olive oil over the fish for added richness.
  3. <strong>Sous Vide Cooking:</strong> Once the water has reached temperature, submerge the sealed bags carefully into the water bath making sure they are completely underwater but not touching each other or any part of the sous vide machine itself. Cook for <strong>45 minutes</strong>
  4. <strong>Make Lemon Herb Butter:</strong> While your fish is cooking, prepare your lemon herb butter by mixing softened butter with lemon zest, lemon juice, parsley, chives, salt and pepper in a small bowl until well combined.
  5. <strong>Finishing Touches - Searing (Optional):</strong After cooking is completeremove the sea bass from their bags and pat them dry gently with paper towels—this step is crucial for achieving a good sear if desired. Heat a non-stick skillet over medium-high heat until hot; add a little olive oil if youre planning on searing them quickly. Place fillets skin-side down in the skillet for about < strong >30 seconds<strong>, just enough time to crisp up without overcooking; this step is optional since sous vide already cooks it perfectly!
  6. < strong >Serve Your Dish:< / strong > Plate each fillet on warmed plates and top generously with lemon herb butter while still warm so it melts beautifully over it.