Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Set the sous-vide water bath to 135 degrees Fahrenheit (57 degrees Celsius).

2. 2

   In a small bowl, combine 2 tablespoons of olive oil, the juice and zest of 1 lemon, 1-inch of thinly sliced fresh galangal, 0.5 teaspoon of sea salt, and 0.25 teaspoon of freshly ground black pepper.

3. 3

   Place 12 ounces of sea bass fillets into a vacuum-sealable bag, pour the galangal-lemon mixture over the fish, and then vacuum seal the bag.

4. 4

   Submerge the sealed bag containing the sea bass in the preheated sous-vide water bath and cook for 45 minutes.

5. 5

   While the fish cooks, prepare the heirloom tomato salad by combining 1 cup of halved cherry tomatoes, 0.5 diced cucumber, 0.25 thinly sliced red onion, and 0.25 cup of pitted and halved Kalamata olives in a medium bowl.

6. 6

   Once the sea bass is cooked, carefully remove it from the sous-vide bag, discard the galangal slices, and gently pat the fillets dry with paper towels.

7. 7

   Serve the Sous-Vide Mediterranean Sea Bass immediately alongside the fresh heirloom tomato salad, optionally drizzling with 1 tablespoon of olive oil or a fresh squeeze of lemon juice.