Sous Vide Chilean Sea Bass
Learn how to Sous Vide and Pan sear Chilean Sea Bass then plate it on an island of mashed potatoes and sautéed spinach surrounded with creamy roasted red pepper sauce!
Servings: 2 servings
Calories: 561kcal
Ingredients
Chilean Seabass
- 1 lb Chilean Seabass Filets
- 4 tablespoon Unsalted Butter
- Salt and Pepper
Instructions
- Set your Sous Vide Circulator to 132°f for 1 hour.
- Using a filet knife, remove the skin from the filets.
- Sprinkle each side with a pinch of Kosher Salt and freshly ground Black Pepper.
- Place each filet in its own separate plastic freezer bag with two tablespoons of butter.
- Place the bags in the sous vide bath and, using the displacement method, pushes the air out and seal the bags. Allow them to cook for the entire hour.
- In the last 10-15 minutes of the Sous Vide cook, preheat a cast iron skillet over high heat to the point of smoking.
- Carefully remove the filets from their bags, ensuring they don't fall apart. They will be very flaky!
- Place two tablespoons of butter in the cast iron immediately, followed by one Seabass Filet. Sear for two minutes on each side, then repeat with the next filet.
- Follow the below.
Plating
- Add a scoop of mashed potatoes.
- Top the potatoes with half of the spinach if making two plates.
- Pour the Red Pepper Sauce around the potatoes just until it's filled the bottom of the serving dish.
- Carefully place the Seabass on top of the potato island.
- Serve and Enjoy!
Video
Notes
- Pair this meal with an Italian Pinot Grigio for an extra romantic meal.
- If you'd like to serve it as pictured, plate the garlicky mashed potatoes, then the homemade sautéd spinach. If any spinach falls outside the potatoes, you can easily put it back on top. I used small tongs for plating the spinach. Next, pour the roasted red pepper sauce around the potatoes using a large spoon or gravy boat. Lastly, carefully place the fish on the island of spinach and potatoes, ensuring it doesn't flake apart.
- Another wonderful appetizer option is to cut this Rustic Rosemary Bread into cubes and serve it with balsamic vinegar, olive oil, and freshly grated Parmesan cheese.
- When removing the sea bass from the sous vide bags, be gentle; they're flaky, and you need them to hold together for the pan-sear.
Nutrition
Calories: 561kcal | Carbohydrates: 0.01g | Protein: 26g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 114mg | Potassium: 7mg | Sugar: 0.01g | Vitamin A: 1153IU | Calcium: 7mg | Iron: 0.01mg