- 600g sea bream fillets
- Extra virgin olive oil
- 1 pinch of salt & pepper
- Place the sea bream fillets in a bag together with salt, pepper and olive oil and vacuum seal in a SousVide bag.
- Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 70°C for 25 minutes.
- Remove and serve steaming fresh on a warm plate.
Serve on a bed of sautéed potatoes. Sprinkle with fresh parsley and a squeeze of lemon.
This method works well with any fish fillet, with or without skin. If thicker than about 2cm, cook for one minute longer.