clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sous Vide Sea Bass Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)


  • Author: Jamasine J
  • Prep Time: 4 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x


On the side, I like to serve sous vide sea bass with roasted cherry tomatoes, olives, corn, and capers. With just a few minutes in a hot pan, you’ll have the ideal accompaniment to your perfectly cooked fish.


  • 2 4-6 ounce sea bass steaks
  • 1 tablespoon butter
  • salt
  • ¼ cup olive oil
  • 1 pint grape or cherry tomatoes
  • 1 teaspoon anchovy paste or 2 anchovy fillets
  • 2 cloves of garlic minced
  • 2 tablespoons onions minced
  • ½ cup corn kernels
  • ¼ cup kalamata olives pitted
  • 1 tablespoon capers
  • ¼ teaspoon chili flake


  1. To remove any excess moisture, pat the sea bass with paper towels.
  2. Season with salt to taste.
  3. Place sea bass steaks in a vacuum bag and top with a tablespoon of butter.
  4. The fish should be vacuumed and sealed.
  5. Heat the sous vide water to the temperature you want. I recommend 130 degrees Fahrenheit.
  6. Set the timer for 30 minutes per inch of thickness and immerse the bag in the sous vide water.
  7. When the fish is done, remove it from the bag and sear it in a screaming hot pan with butter to create the perfect crust on the fish.
  8. Add the olive oil, anchovy paste, garlic, and onions to a hot pan. Cook until the anchovy paste has dissolved and the vegetables have softened.
  9. Combine the capers, corn, olives, and tomatoes in a mixing bowl.
  10. Bring to a boil, then add the chili flake once the tomatoes have burst.
  11. Serve with the sous vide sea bass.


Set the temperature of a cast iron or heavy bottom pan as high as it will go, almost to the point of smoking.

2 tablespoons of butter will instantly melt and bubble in the pan.

Place the sous vide sea bass on the sizzling butter and leave it alone.

Allow 1-2 minutes for the sea bass to sear. Keep an eye out for the bottom edge of the fish to begin to color.

Remove the fish from the pan with a wide spatula. The fish should easily slip out of the pan.

  • Category: Fish
  • Method: Sous Vide
  • Cuisine: French


  • Serving Size: 2 servings
  • Calories: 1224 kcal
  • Sugar: 26g
  • Sodium: 1208mg
  • Fat: 68g
  • Saturated Fat: 19g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 114g
  • Cholesterol: 307mg

Keywords: Sous vide sea bass, sea bass, sous vide, sous vide sea bass recipe

error: Alert: Content is protected !!