Cooking fish sous vide
Preparation time
Cooking time
Total time
Cook whole fish easily in your sous vide machine. Leaving it on the bone adds flavour and looks fabulous. The sauce can be prepared well in advance and heated just before serving. Get your fishmonger to gut and trim the fish for you.
Recipe type: Main Course
Cuisine: British
Serves: 2
  • Whole fish such as plaice, sea bream, sea bass (smaller sized) ½ to 1 per person
  • ½ Lemon, juice only
  • 1 Orange, juice and zest
  • Pinch of ground cinnamon or small piece of cinnamon stick
  • Sprig of rosemary chopped
  • 6 anchovies
  • 50 gr butter
  • Salt and pepper
  1. Preheat your sous vide machine to 60C
  2. Vacuum pack your fish ensuring all air has been expanded.
  3. Place in water bath and cook for 35 minutes
  4. Meanwhile make the sauce
  5. Put the orange juice, orange zest and lemon juice, cinnamon, anchovies, rosemary into a small saucepan and bring to a simmer.
  6. Stirring constantly with a balloon whisk, gradually add the butter.
  7. Keep pan over low heat and makes sure the sauce emulsifies nicely (blends to a creamy consistency).
  8. Taste and add seasoning if required. If you've used cinnamon stick, remove it.
  9. When you are ready to serve, remove the fish from the vacuum bag, place on a hot place and spoon the sauce to one side.
Recipe by Edinburgh Foody at