- 2 (6-ounce) skin-on corvina fillets
- Kosher salt and freshly ground black pepper
- 1 teaspoon extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
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.