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
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.