Sous Vide Tilapia with Tomato, Olives and Oregano

by Barbara Freda, Charlotte, NC
https://recipes.anovaculinary.com/recipe/sous-vide-tilapia-with-tomato-olives-and-oregano

(Sous Vide, Tilapia )

Yield: 2 servings
Prep Time: 20 Min
Cook Time: 30 sous vide @ 134.6° F
Total Time: 50 Min

Ingredients

1 lb skinless tilapia filets
2 Tbsp tomato paste
1 lemon, juiced
1 Tbsp + 1 tsp EVOO
1 clove garlic, minced
1 tsp dried oregano
¼ tsp celery seed
Salt & freshly ground black pepper
2 Tbsp dried bread crumbs
1 tsp EVOO
Sliced lemon for serving
8 black olives, pitted and chopped
Chopped fresh parsley for serving

Instructions

1. Set sous vide cooker to 134°F.
2. Pat the fish dry with paper towels and place in zipper lock bag.
3. Mix lemon juice, tomato paste, 1 Tbsp EVOO, garlic, oregano, celery seed, ¼ tsp salt, and ⅛ tsp pepper in bowl. Pour mixture over fish and turn to coat well.
4. Seal bag using water immersion technique, and place in water bath. Set timer for 30 min.
5. About 5 min before fish is done, heat the broiler to high. Mix bread crumbs with remaining oil.
Finishing

6. When timer goes off, remove the bag from water bath. Carefully remove the fish and transfer to broiler-safe baking dish. Sprinkle with prepared bread crumbs.
7. Broil fish until breadcrumbs turn golden brown, 1 - 3 min. Transher fish to serving dish, top with lemon slices, olives, parsley and serve.