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.
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