Bass Groper

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 1.2 kg (2 lb 10 oz) piece of bass groper fillet
  • sea salt and freshly ground black pepper
  • 1 quantity olive, sesame and chive crust


Heat a large saucepan of water to 60°C (140°F).

Trim and cut the bass groper into 6 equal portions. Season with salt and pepper. Place each portion in a small vacuum-seal or zip-lock bag. Follow the Masterclass on sous vide and cook the fish for 12 minutes.

Remove the fish from the bags. Place the olive, sesame and chive crust on a plate and press one side of the bass groper into it. Serve immediately.