With its firm, almost meaty flesh and its delicate flavour, sea bass has long been a favourite of many professional chefs and home cooks. Cooking sous vide is great way to prepare this popular fish because the use of a sealed vacuum bag locks in moisture and prevents drying out.
- 2 seabass portions, each weighing 120g
- dash of olive oil
- pinch of sea salt
- Preheat the water bath to a temperature of 50⁰C.
- Sprinkle the sea salt over the sea bass and seal in a vacuum bag with the olive oil.
- Place the bag in the water bath and leave to cook for 30 minutes. This cooking time is for relatively thick portions of sea bass; reduce the time slightly if using thinner pieces.
- Carefully slide the cooked fish out the vacuum and pat all over with kitchen paper to dry.
- Lie the fish skin-side down in a very hot frying pan. Sear over a high heat until the skin is crisp and golden, then serve straight away.
Try adding different flavourings to the vacuum bag to complement and enhance the taste of the fish. Thyme or basil would work well or, if you fancy a citrus hit, you could add a slice of lemon or orange peel. For a richer result, replace the olive oil in the bag with butter.
Try using this method to make Shaun Rankin’s sophisticated dish of Poached sea bass, confit lemon butter, asparagus and Royal Bay oysters or William Drabble’s Griddled sea bass with stuffed courgettes, tomatoes, olives and basil, a sunny main bursting with delicious Mediterranean flavours. You could also serve your sea bass in an Indian-inspired fish curry dish, such as Vineet Bhatia’s Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce.
Recipe courtesy of www.greatbritishchefs.com