Sea Bass Sous Vide with Herbs and Fennel
Tender white fish with a Mediterranean aroma — great for meal prep
◷10
Sea bass cooked sous vide at 53°C with olive oil, garlic, thyme, and fennel. Delicate Mediterranean texture. Optionally — crispy skin seared in a very hot pan.
Recipe available in collections
Ingredients and steps unlock after purchasing any of these collections.
