There’s something almost magical about cooking sea bass sous vide. The gentle water bath coaxes out a silky, melt-in-your-mouth texture, while butter, lemon, and fresh herbs seep right into the fish. A quick sear at the end gives the skin that golden crackle you’d expect from a restaurant plate.
If you’re ready to try it, you’ll find the step-by-step recipe and all the details just below. You can also use the “Jump to Recipe” button or the Table of Contents to skip straight to the cooking steps whenever you’re ready.
Table of Contents
Ingredients
- 12 to 16 oz sea bass fillets (3 to 4 pieces, skin-on, about 1 inch thick, pin bones removed)
- 1 teaspoon kosher salt (seasoning the fillets evenly)
- 1/2 teaspoon freshly ground black pepper (adds mild heat and balance)
- 3 tablespoons unsalted butter (cut into small cubes for even melting in the bag)
- 1 small lemon (8 thin slices for infusing flavor, plus 1/2 teaspoon finely grated zest)
- 6 fresh thyme sprigs (or substitute 2 tablespoons chopped parsley for a brighter note)
- 1 garlic clove (lightly smashed to release aroma without overpowering)
- 1 teaspoon olive oil (used only for searing to crisp the skin)
- Extra lemon wedges and fresh herbs (optional, for serving and garnish)
Step-by-Step Instructions
Step 1: Preheat the sous vide bath
Fill a large pot or container with water and set your immersion circulator to 130°F (54.5°C). Wait until the water reaches temperature before starting the timer.
Step 2: Season the fish
Pat the sea bass fillets completely dry with paper towels. Sprinkle both sides with kosher salt, black pepper, and a touch of lemon zest for brightness.
Step 3: Bag with aromatics
Place the fillets in a single layer inside a vacuum-seal or zip-top bag. Add the butter cubes, lemon slices, thyme sprigs, and smashed garlic. Keep the fillets flat and avoid overlapping.
Step 4: Seal the bag
If using a vacuum sealer, use the gentle setting to avoid crushing the fish. For the water displacement method, slowly lower the open bag into the water to push the air out, then seal tightly.
Step 5: Cook sous vide
Lower the sealed bag into the heated bath and cook for 45 minutes if fillets are 1 inch thick. Add 15 minutes if cooking from frozen or if fillets are thicker than 1 inch.
Step 6: Prepare for searing
When done, remove the fish from the bag, reserving the buttery juices. Pat the skin side completely dry with paper towels, this is key to a crispy finish.
Step 7: Crisp the skin
Heat a skillet over medium-high until very hot. Add the olive oil, then place the fillets skin-side down. Press gently with a spatula for 30 seconds so the skin makes full contact. Sear for 60–90 seconds until golden and crisp.
Step 8: Finish and serve
Turn off the heat and spoon in the reserved buttery juices (plus an extra dab of butter if you like). Plate immediately, skin-side up, with fresh lemon wedges and herbs on the side.
Sea Bass Sous Vide with Herbs and Citrus
- Total Time: 55 minutes
- Yield: 3 servings
Description
Sous vide sea bass finished with lemon herb butter and a quick pan sear for crispy skin. Simple, foolproof, and restaurant-quality right at home.
Ingredients
- 12 to 16 oz sea bass fillets, skin-on (3 to 4 pieces, about 1 inch thick, pin bones removed)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, cut into small cubes
- 1 small lemon, 8 thin slices plus 1/2 teaspoon finely grated zest
- 6 fresh thyme sprigs (or 2 tablespoons chopped parsley)
- 1 garlic clove, lightly smashed
- 1 teaspoon olive oil (for searing)
- Extra lemon wedges and herbs, for serving
Instructions
- Preheat sous vide bath to 130°F (54.5°C).
- Pat fillets dry with paper towels. Season with salt, pepper, and lemon zest.
- Place fillets in a single layer in a bag with butter cubes, lemon slices, thyme, and garlic.
- Vacuum seal gently, or use the water displacement method to remove air and seal.
- Cook for 45 minutes (for 1-inch fillets). Add 15 minutes if cooking from frozen or thicker.
- Remove fillets from the bag and save the buttery juices. Pat skin very dry.
- Heat a skillet over medium-high until hot. Add olive oil.
- Sear fillets skin-side down, pressing lightly for 30 seconds. Cook 60–90 seconds until crisp.
- Turn off heat, spoon in reserved juices, and finish with lemon wedges and herbs.
- Serve immediately.
Equipment
12-inch Deep Frying Pan Skillet
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Sous Vide Immersion Cooker Kit
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Check Price → Notes
- For best results, avoid overlapping fillets in the bag.
- If the bag floats, reseal after removing air.
- Only sear the skin side, this keeps the flesh tender and moist.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Seafood
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (about 4 to 5 oz)
- Calories: 230
- Sugar: 0
- Sodium: 430
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 25
- Cholesterol: 80
Serving Suggestions
Sous vide sea bass shines brightest when you keep the sides fresh and simple. The buttery lemon flavors call for light accompaniments that won’t overwhelm the fish.
- On the plate: Serve each fillet skin-side up to show off that golden crisp. A drizzle of the pan juices with a squeeze of fresh lemon brings it all together.
- Perfect pairings: Try citrus-scented rice, garlic-sautéed spinach, or roasted asparagus as a base. For something heartier, pair with creamy mashed potatoes or herb-roasted fingerlings.
- Sauce ideas: A light lemon-butter sauce works beautifully, but you can also try a splash of herb-infused olive oil or a soy-ginger glaze for an Asian twist.
- Family-style option: Arrange the fillets on a warm platter surrounded by roasted vegetables. Garnish with fresh thyme sprigs and lemon wedges for a rustic yet elegant look.
Did you know chefs often plate in odd numbers, like three fillets or three veggie clusters, because it’s more visually appealing?
Pro Tips
- Dry the skin completely before searing. Even a little moisture creates steam, which prevents the skin from crisping properly.
- Don’t overcrowd the bag. Keep fillets in a single layer so the water circulates evenly and each piece cooks at the same rate.
- Use the bag juices. The buttery liquid left in the sous vide bag is liquid gold, spoon it over the fish just before serving for extra flavor.
Think of sous vide as your safety net, the technique gives you an hour-long “perfect window,” so you can relax while still getting restaurant-level results.
FAQs About Sous Vide Sea Bass
Can I cook sea bass from frozen in the sous vide?
Yes. Keep the temperature the same but add about 15 extra minutes to the cooking time.
How long does cooked sous vide sea bass last in the fridge?
It will stay fresh for up to 3 days in an airtight container. Chill it quickly after cooking if you don’t plan to serve it right away.
What’s the best way to reheat leftovers?
Reheat gently in a sous vide bath at 120°F (49°C) for 15–20 minutes. This keeps the fish moist and tender.
Do I have to sear the fish after sous vide?
Not strictly, but searing adds crisp texture and extra flavor. Without it, the fish will taste fine but won’t have that restaurant-style finish.
What sides go well with this recipe?
Light sides like roasted asparagus, citrus rice, or a fennel salad pair beautifully with the lemon-herb flavors.
A little chef’s secret: if your sous vide bag floats while cooking, place a small plate on top or reseal the bag after pressing out extra air.
A Last Word Before You Cook
Sous vide sea bass is one of those dishes that feels effortless yet tastes like fine dining. With butter, lemon, and fresh herbs infusing every bite, plus that final crisp on the skin, it’s the kind of recipe you’ll want to keep in rotation.
You may also like:
– Sous Vide Shrimp Recipe
– Fried Fish and Rice Recipe
– Air Fryer Chilean Sea Bass
Give it a try the next time you want to impress family or treat yourself to something special. And if you do, I’d love to hear how it turned out, share your version in the comments below. Until then, happy cooking!
