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Sous Vide Sea Bass with Microgreens and Mustard Oil

Sea bass is a light and flavorful fish and I try not to overpower its taste when I serve it. The recipe pairs it with a pungent mustard oil that really shines with a basil, radish, and tomato salad with microgreens. If you can't find microgreens, any spring lettuce mix can act as a substitute.

I prefer my sea bass cooked at 135°F (57.2°C) until heated through, usually 25 to 40 minutes.

Mustard infused oil swordfish herb salad

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide sea bass with microgreens and mustard oil recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Mustard infused oil swordfish herb salad overhead

Sous Vide Sea Bass with Microgreens and Mustard Oil

  • Published: April 14, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 12 Hours
  • Cooks: 135°F (57.2°C) for 25 to 40 minutes
  • Serves: 4 to 8

Sous Vide Sea Bass with Microgreens and Mustard Oil Ingredients

For the Sea Bass

1-2 pounds sea bass, cut into portions and skin removed (450g to 900g)
Salt and pepper
1 teaspoon garlic powder
1 tablespoon butter

For the Mustard Oil

2 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
2 cups olive oil

To Assemble

Microgreens
Basil leaves
Pink radish, thinly sliced
Cherry tomatoes, halved
Lemon, quartered

Sous Vide Sea Bass with Microgreens and Mustard Oil Instructions

For the Sea Bass

At least 25 to 40 minutes before serving

Preheat a water bath to 135°F (57.2°C).

Salt and pepper the sea bass and sprinkle with the garlic powder. Place in a sous vide bag with the butter then seal. Cook the fish until heated through, about 25 to 40 minutes.

For the Mustard Oil

At least 12 hours before serving

Combine the mustard seeds and olive oil in a pot and set over low heat. Bring to a sizzle then remove from the heat and let cool to room temperature. Pour into a non-reactive container, cover and refrigerate overnight. Strain the oil to remove the seeds. The oil will keep in the refrigerator for several days.

To Assemble

Remove the fish from the bag and pat dry. Briefly sear the fish if desired.

Place the fish in the middle of a plate. Set some radish slices and tomato halves around the fish. Drizzle some of the mustard oil around the fish. Add some microgreens and basil to the top of the fish. Squeeze the lemon over the top and serve.

Modernist Notes

The mustard oil can be turned into a foam for a playful take on this dish. Once the mustard oil has been prepared place it in a pot over medium heat. Add 5% mono and diglyceride (glycerin) flakes, about 12 grams, and stir until they have melted. Remove the pot from the heat and carefully pour into a heat resistant whipping siphon. If you prefer, you can let the oil cool to room temperature before pouring.

Seal and charge the whipping siphon then refrigerate it for several hours. Once cold, the oil will be ready to dispense but it will last in the refrigerator for several days.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Sea Bass with Microgreens and Mustard Oil

PT12H Ingredients: 1-2 pounds sea bass cut into portions and skin removed (450g to 900g) Salt and pepper 1 teaspoon garlic powder 1 tablespoon butter 2 tablespoons yellow mustard seeds 2 tablespoons brown mustard seeds 2 cups olive oil To Assemble Microgreens Basil leaves Pink radish thinly sliced Cherry tomatoes halved Lemon quartered
4.4091 stars - based on 22 reviews
Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.
1 Serving

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