Sous Vide Sea Bass

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This tender and moist Sous Vide Sea Bass requires just 5 ingredients and it cooks in the sous vide water bath in only 45 minutes! A quick sear in a hot skillet before serving results in delicious and crispy skin!

Using the sous vide method for cooking sea bass means moisture and flavor are locked in and you never have to worry about dried out fish.

The controlled temperature of a sous vide water bath makes cooking fish almost foolproof. These recipes for sous vide swordfish, sous vide salmon, sous vide halibut and sous vide cod are some of our favorites and never fail us.

And, since sea bass is an expensive fish, cooking it sous vide guarantees perfect results every time!

Serve this as an elegant dish for a dinner party or date night with some coconut jasmine rice and Instant Pot carrots.

Read: 12+ Sous Vide Fish Recipes

Jump to:

• What is Sous Vide?
• More sous vide seafood recipes
• Why this recipe works
• What is sea bass?
• Ingredients
• Step by step instructions
• Expert tips
• Common questions
• Serving options for sea bass
• Recipe
• 💬 Comments

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

More sous vide seafood recipes

• Sous Vide Mahi Mahi
• Sous Vide Shrimp
• Sous Vide Octopus
• Sous Vide Lobster Tail

Why this recipe works

1. Sea bass tends to be expensive so you want to make sure you get value for your dollar by cooking it well! The sous vide ensures your fish stays moist and tender.
2. The sous vide locks in moisture and flavor so you don’t need to worry about dry or rubbery fish.
3. The recipe is pretty hands off as the sous vide water bath does most of the work for you.
4. If crispy skin is your favorite part, no worries. The sea bass gets a quick sear once it comes out of the water bath so the skin gets browned and crispy.

What is sea bass?

The term ‘sea bass’ actually refers to a family of fish. Black sea bass and striped bass are examples, both of which are found on the east coast of North America. 

Sea bass usually have a mild and sweet flavor with a white flesh once cooked.

A popular sea bass, Chilean sea bass, is actually a toothfish and is just marketed as sea bass.

Ingredients

Please refer to the recipe card below for a full list of ingredients and quantities.

You’ll need 12-16 ounces of sea bass for this recipe, or about 3-4 small fillets, with the skin on.

The fillets are cooked in a paste consisting of 3 tablespoons of softened, unsalted butter, 2 tablespoons of white miso paste, 1 garlic clove (thinly sliced) and 1 teaspoon of sambal.

White miso has a mild, sweet and umami flavor. It’s a soybean paste where the soybeans are fermented with rice.

The addition of sambal adds a little spicy flavor. If you don’t have sambal (often called sambal oelek), you can use sriracha or even this homemade sambal belacan.  

Step by step instructions

Heat a sous vide water bath to 110F degrees.

Mix the butter, garlic, miso paste and sambal in a bowl to form a paste.

Rub the mixture over the sea bass and seal in a vacuum seal bag.

Cook for 45 minutes in the water bath.

Remove from bag, reserving the liquid.

Heat a skillet over medium high heat. Add 1 tablespoon of the reserved liquid.

Add the sea bass and cook for 60 seconds to slightly crisp the skin.

Add the remaining reserved liquid on top, remove from heat and serve. 

Expert tips

1. To ensure the sea bass fillets cook evenly, make sure they’re all the same thickness and arranged in the sealable bag in a single layer.
2. If your fillets are thick, you may need to increase the cooking time by about 15 minutes or so.
3. When sealing the bag, make sure the air is removed to avoid bacteria getting in the bag.
4. The sealed bag should also be completely submerged in the water bath. I like using something heavy like a sous vide sinker weight to prevent it from floating.
5. If the bag starts to float, just open the bag, remove the air and reseal it. 
6. Be sure not to sear the fillets for too long as they may overcook. 
7. No need to flip the fish as you just need to crisp the skin. If you brown the flesh, the sea bass will overcook.
8. For the best results, make sure you buy high quality sea bass from a reputable source.

Common questions

Serving options for sea bass

• Truffle Mashed Potatoes
• Instant Pot Mashed Sweet Potatoes
• Instant Pot Basmati Rice
• Air Fryer Broccoli
• Instant Pot Brussels Sprouts

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Recipe