The sea bass fillet with citrus is a delicious and light recipe that takes advantage of all the benefits of sous-vide cooking.
This type of cooking involves sealing the food and its seasonings in a vacuum bag (make sure to choose those suitable for cooking and not just for storage) and cooking at a low temperature for a time sometimes longer than usual stovetop or oven cooking.
The advantages of low-temperature cooking are both the preservation of the organoleptic properties of the foods (especially the more delicate ones, like fish) and the possibility of preparing the recipe in advance and then briefly reheating it in a pan, taking advantage of longer food storage times than normal.
If you like sea bass, here are some other tasty recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Other
- Cuisine: Italian
Ingredients
Preparing this recipe is very simple: just place all the ingredients with their seasonings in a vacuum bag and let them cook. You can then decide whether to consume your sea bass with citrus immediately or store it cooked in the refrigerator for up to 3 days.
- 4 fillets sea bass (you can buy the fish already filleted from your vendor)
- 4 sprigs rosemary (if you don't have fresh rosemary, you can buy dried)
- 1/2 lime
- 1/2 lemon
- 1/2 orange
- 4 tablespoons extra virgin olive oil
- 4 pinches salt
Tools
- 1 Knife
- 1 Vacuum Sealer Machine
- 1 Immersion Circulator
- 4 Vacuum Bags
- 1 Cutting Board
- 1 Pot
Steps
Slice the lime, lemon, and orange with a knife.
Place one sea bass fillet, one slice of lime, one slice of lemon, and one slice of orange in each vacuum bag.
Add a sprig of rosemary, a tablespoon of oil, and a pinch of salt to each bag and seal the bag with the vacuum sealer machine, ensuring the package is perfectly sealed.
Fill a large pot with water, insert the immersion circulator, and bring the water to a temperature of 149 degrees Fahrenheit.
When the water reaches the temperature, place the vacuum bags into the water and cook for about 30 minutes (times are indicative and depend on the precise weight of the fillets: generally, for two fillets, 20 minutes are sufficient).
If you decide to consume your sea bass with citrus at a later time, after cooking, let the bags cool and store them in the refrigerator for a maximum of three days: when you wish to consume them, simply reheat the bags with the immersion circulator in a basin at a temperature of 149 degrees for about 3 minutes or open the bags, place the contents on serving plates, and heat them for 2 minutes at 900W in the microwave.
If, instead, you decide to consume your sea bass fillets immediately, open the bags and serve the contents of each on a serving plate.
