SousVide cooking means the beautiful flavour of fresh fish needs little adornment, but a few capers or olives will add extra zing.

600g sea bream fillets
Extra virgin olive oil
1 pinch of salt & pepper

  1. Place the sea bream fillets in a bag together with salt, pepper and olive oil and vacuum seal in a SousVide bag.
  2. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 70°C for 25 minutes.
  3. Remove and serve steaming fresh on a warm plate.
To serve

Serve on a bed of sautéed potatoes. Sprinkle with fresh parsley and a squeeze of lemon.

Chef's Secret

This method works well with any fish fillet, with or without skin. If thicker than about 2cm, cook for one minute longer.