Place in a vacuum sealable bag with the olive oil and seal.
Cook the fish in the water bath for 30 minutes.
Remove from bag and serve with avocado cilantro cream sauce (below).
Optional: brown the fish in olive oil over high heat for 20 seconds per side.
Avocado Cilantro Cream Sauce:
Combine all the ingredients in a blender or food processor and pulse instead a thick sauce forms.
Add 1-2 tablespoons of water if too thick.
To ensure the fillets cook evenly, make sure they’re all the same thickness.
If your fillets are thicker, you may need to increase the cooking time by about 15-30 minutes.
You’ll want to make sure the fillets are arranged in the sealable bag in a single layer. This will also help them cook evenly.
When sealing the bag, make sure the air is removed to avoid bacteria getting in the bag.
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.
If the bag starts to float due to air getting in, just open the bag, remove the air and reseal it.
While the fish is fully cooked when it comes out of the water bath, you can brown it if you wish. Just use some olive oil and brown in a skillet for 20 seconds on each side. Any more than this and the fish may over cook.
The avocado cilantro cream sauce is a thick sauce. If you prefer it thinner, just blend in more water until it reaches your desired consistency.