Sous vide sea bass salad

Sea bass recipe

Enjoy a taste of the Mediterranean with this delicious meaty fish. For a quick mid-week meal, sous vide sea bass is a foolproof dish which is from fridge to table in under twenty minutes. Don’t forget to finish the sea bass fillet in a pan to crisp up the skin for extra full on flavour. Serve with a light salad for a super-healthy, brain nourishing dinner.

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  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 4 fillets of Mediterranean sea bass
  • Mixed salad and dressings of your choice
  • Salt and pepper to taste


  1. Set the water bath to 62°C
  2. Place each fish fillet in a vacuum pouch and vacuum on a light seal so as not to squash the fillet
  3. Gently pop the sea bass into the water bath for 15 minutes
  4. Keep checking the water bath to make sure the pouches are immersed under water and not floating. Using the Clifton at Home immersion grid will ensure this
  5. Whilst the fish is cooking, prepare the salad
  6. Once the sea bass has cooked, gently place it in a pan with some butter to crisp up the skin
  7. After the skin has crisped up, pop it on a plate with the salad
  8. Finish by seasoning with some sea salt and freshly cracked black pepper

We do not recommend regenerating fish