Ingredients :
- 2 (6-ounce) skin-on corvina fillets
- Kosher salt and freshly ground black pepper
- 1 teaspoon extra virgin olive oil
Directions :
-
Step 1
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
-
Step 2
Place the fish in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.
36 comments
abizutameme
December 29, 2020 at 10:39 AMuuoxazow
December 29, 2020 at 10:22 AMedobaqaheyel
December 29, 2020 at 10:02 AMavilerf
December 02, 2020 at 08:31 AM] Amoxil vad.mwlz.gourmetseafoodbox.com.xvo.vd http://mewkid.net/when-is-xuxlya2/
etuboekey
December 02, 2020 at 08:15 AM