Sous Vide Tilapia

Sous Vide Tilapia is a quick and easy dinner recipe with just 8 ingredients including tomatoes, olives, white wine and a breadcrumb topping.

Course Dinner

Cuisine Mediterranean

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 269kcal

Cost $10

Heat a sous vide water bath to 110F degrees.
Season the tilapia with salt and place in a vacuum seal bag with tomatoes, olives, olive oil and wine.
Seal and cook in the water bath for 30 minutes.
Mix the melted butter with the breadcrumbs until they are coated.
Remove the fish from the bag, reserving the excess juice.
Place in a shallow baking dish and cover with the reserved tomatoes and olives.
Sprinkle with the buttered breadcrumbs and place under the broiler (low setting) until the breadcrumbs are browned. (Watch the fish to ensure the breadcrumbs don't burn).
Remove and serve with fresh lemon juice and reserved bag sauce (optional).

To ensure the tilapia fillets cook evenly, make sure they’re all roughly the same size in thickness.
If using tilapia loins, they may be thicker and will require extra cooking time in the water bath.
When sealing the bag, make sure the air is removed to avoid bacteria getting in the bag.
To cook the fish evenly, make sure the sealed bag is completely submerged in the water bath. If it floats, use something heavy like a sous vide sinker weight to weigh it down.
You can also open the bag, remove the air and reseal it. This works for vacuum seal bags or ziplock bags.
Don’t throw out the bag juice with the cooked tomatoes and olives. You’ll want this to serve over the tilapia.