Mediterranean Herb-Crusted Sea Bass with Roasted Cherry Tomatoes and Asparagus
Succulent sea bass fillets infused with aromatic Mediterranean herbs, accompanied by juicy, roasted cherry tomatoes and tender roasted asparagus. This low-calorie, sous vide recipe ensures perfect texture and flavor while keeping your nutrition goals in check.
ingredients
- 2 sea bass fillets (4 oz each)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup cherry tomatoes
- 1 bunch asparagus spears
steps
- 1.
Preheat Joule sous vide to 140°F (60°C).
- 2.
In a small bowl, combine oregano, basil, thyme, salt, and pepper. Rub the herb mixture evenly on both sides of the sea bass fillets.
- 3.
Place the seasoned fillets in a sous vide bag, add olive oil, seal the bag using the water displacement method, and cook in the preheated water bath for 20 minutes.
- 4.
While the fish is cooking, preheat the oven to 400°F (200°C).
- 5.
On a baking sheet, arrange cherry tomatoes and asparagus. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 10-12 minutes.
- 6.
Once the sea bass is cooked, remove from the bag and pat dry with paper towels. Sear the fillets in a hot skillet for 1-2 minutes on each side to achieve a crispy crust.
- 7.
Plate the sea bass fillets alongside the roasted cherry tomatoes and asparagus. Serve immediately.
